Entree: Colombia – Caribbean Coast – Arepa de Huevo (Fried cornmeal pocket stuffed with a whole egg and fried until golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) precooked cornmeal (masarepa for arepas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) vegetable oil, plus more for dough if needed
- 1/4 cup (25 g) grated white queso costeño or fresh crumbling cheese (optional)
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- Vegetable oil for deep frying

Show original ingredient measurements

- 2 cups (240 g) precooked cornmeal (masarepa for arepas)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) vegetable oil, plus more for dough if needed
- 1/4 cup (25 g) grated white queso costeño or fresh crumbling cheese (optional)
- 4 large eggs, approx. 50 g each
- Vegetable oil for deep frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine the precooked cornmeal and salt. Gradually add the warm water and 2 tbsp (30 ml) oil, mixing until a soft, pliable dough forms. Let rest 5 minutes. If using cheese, knead it into the dough until evenly distributed.
2. Divide dough into 4 equal portions. With moistened hands, shape each portion into a ball and then flatten into discs about 1/2 inch (1.3 cm) thick. Using your thumb, press a shallow well in the center of each disc and gently enlarge to form a pocket, leaving the edges thicker to seal.
3. Heat enough vegetable oil in a deep skillet to come about 2–3 inches (5–7.5 cm) up the sides and warm to medium heat for the first fry (about 325°F / 160°C). Fry the formed arepas until puffed and lightly golden, about 2–3 minutes per side. Remove and drain briefly on paper towel.
4. Carefully make a small slit or pry open the top of each arepa to create an opening. Crack one egg into each pocket, taking care not to break the yolk.
5. Return oil to medium-high heat (about 350–375°F / 175–190°C). Gently lower the filled arepas back into the oil and fry until the egg is set and the exterior is golden and crisp, about 2–4 minutes. Turn once if needed for even browning.
6. Remove and drain on paper towel. Serve hot, optionally with sliced avocado, hogao (tomato-onion sauce), or your preferred hot sauce.

1. In a bowl, combine the precooked cornmeal and salt. Gradually add the warm water and 2 tbsp oil, mixing until a soft, pliable dough forms. Let rest 5 minutes. If using cheese, knead it into the dough until evenly distributed.
2. Divide dough into 4 equal portions. With moistened hands, shape each portion into a ball and then flatten into discs about 1/2 inch (1.3 cm) thick. Using your thumb, press a shallow well in the center of each disc and gently enlarge to form a pocket, leaving the edges thicker to seal.
3. Heat enough vegetable oil in a deep skillet to come about 2–3 inches (5–7.5 cm) up the sides and warm to medium heat for the first fry (about 325°F / 160°C). Fry the formed arepas until puffed and lightly golden, about 2–3 minutes per side. Remove and drain briefly on paper towel.
4. Carefully make a small slit or pry open the top of each arepa to create an opening. Crack one egg into each pocket, taking care not to break the yolk.
5. Return oil to medium-high heat (about 350–375°F / 175–190°C). Gently lower the filled arepas back into the oil and fry until the egg is set and the exterior is golden and crisp, about 2–4 minutes. Turn once if needed for even browning.
6. Remove and drain on paper towel. Serve hot, optionally with sliced avocado, hogao (tomato-onion sauce), or your preferred hot sauce.