Breakfast
Arepa de Huevo
Ingredients
- - Precooked white cornmeal (masarepa) — 250 g (2 cups)
- - Warm water — 350 ml (1.5 cups)
- - Salt — 1 tsp
- - Large eggs — 6
- - Vegetable oil, for frying — 750 ml (3 cups)
- - Ground beef, cooked and seasoned — 150 g (5 oz)
Method
- Mix the masarepa, salt and warm water in a bowl until a smooth, soft dough forms; let it rest 5 minutes.
- Divide the dough into 6 balls and flatten each into a disc about 12cm (5in) wide.
- Heat the oil to 160°C (320°F). Fry each disc for about 2 minutes per side, until it puffs and floats, then remove and drain.
- While still warm, carefully slice a small opening along the edge of each puffed arepa to create a pocket, taking care not to tear through.
- Crack one egg into a cup, then pour it into the pocket. Spoon in a little cooked ground beef if using.
- Pinch the opening closed and return the arepa to the hot oil (raise to 180°C/355°F), frying another 3-4 minutes, turning once, until the egg is set and the outside is deep golden.
- Drain on paper towels and serve immediately, hot, with coconut suero or ají sauce on the side.
Introduction: A deep-fried cornmeal arepa with an egg cooked inside its hollow shell, arepa de huevo is a staple of Colombia's Caribbean coast, sold from street stalls and beach kiosks from early morning.
Cultural Background: A deep-fried cornmeal arepa with an egg cooked inside its hollow shell, arepa de huevo is a staple of Colombia's Caribbean coast, sold from street stalls and beach kiosks from early morning. It grew out of the broader arepa tradition shared across Colombia and Venezuela, but the coastal fried, egg-filled version is distinctly Colombian, closely tied to Cartagena and Barranquilla street food culture.
Tips: Keep the dough slightly wet to prevent cracking during the second fry. Work with one arepa at a time so the pocket doesn't collapse before the egg goes in.
Variations: Some cooks add shredded cheese alongside the egg; inland versions sometimes skip the meat filling entirely for a plain egg arepa. Omit the ground beef and use only egg and cheese for a fully vegetarian version; the recipe already contains no other meat products.
Storage: Best eaten fresh. Leftovers keep in the refrigerator for up to 1 day in an airtight container.
Reheating: Reheat in a 180°C (355°F) oven or air fryer for 6-8 minutes to re-crisp; microwaving makes the shell soggy.
Nutrition: Per arepa (approx.): 320 kcal, 12g protein, 34g carbohydrate, 15g fat, 2g fibre.
FAQs
Q: Why did my arepa deflate instead of puffing?
A: The oil likely wasn't hot enough on the first fry — bring it fully up to 160°C (320°F) before adding the dough.
Q: Can I bake these instead of frying?
A: You can, but the shell won't puff the same way, so cutting a pocket becomes harder; frying is traditional for a reason.