Arepa de Huevo

Ingredients

• 2 cup Masarepa (Pre-cooked cornmeal, typically yellow)
• 2 cup Water (Warm)
• 1 tsp Salt
• 3 cup Vegetable oil (For deep frying)
• 4 Eggs (Large, raw)

Steps

1. 1

   In a large bowl, combine the masarepa and salt. Gradually add the warm water, mixing with your hands until a smooth, pliable dough forms without cracks. Let the dough rest for 5 minutes.

2. 2

   Divide the dough into equal portions and roll them into balls. Flatten each ball between two pieces of plastic wrap or a tortilla press to create discs about 1/2 inch thick.

3. 3

   Heat the vegetable oil in a deep pot or skillet to approximately 350°F (175°C).

4. 4

   Carefully slide an arepa into the hot oil. Fry for about 2-3 minutes until it puffs up and starts to turn golden, but is not yet fully crispy.

5. 5

   Remove the arepa from the oil and drain briefly on paper towels. While still hot, use a small serrated knife to cut a 1-2 inch slit along the edge, creating a pocket inside.

6. 6

   Crack a raw egg into a small ramekin or measuring cup with a spout. Carefully pour the raw egg into the pocket of the hot arepa.

7. 7

   Seal the opening by pressing the edges of the dough together (you can use a little bit of raw dough if needed to patch the hole).

8. 8

   Return the stuffed arepa to the hot oil. Fry for another 3-4 minutes, flipping once, until the arepa is deep golden brown and crispy, and the egg inside is cooked through.

9. 9

   Remove from the oil, drain on paper towels, and serve hot.

Notes

The key to success is ensuring the arepa puffs up during the first fry to create a natural pocket for the egg. If the egg leaks, use a small piece of reserved raw dough to 'plug' the hole before the second fry.

Nutrition per serving

• main
• breakfast
• colombian
• deep-fried
• street food
• gluten-free