Egg-filled Arepas – Arepa con Huevo Colombiana.

Name: Egg-filled Arepas - Arepa con Huevo Colombiana y Video
Prep time: 10 min
Cook time: 2 min
Total time: 27 min
Ingredients: 3 cups white cornmeal (precooked); 1 1/2 tsp salt; 3 cups hot tap water; 12 whole eggs; 4 cups oil (for frying)

287 kcal per serving
Serves 12
Difficulty: Easy

30

Minutes

Egg-filled Arepas - Arepa con Huevo Colombiana y Video

From my hometown on the Caribbean coast of Colombia, this is hearty breakfast fare! Eat them on days when you need extra energy. My husband first ate one of these in the streets of Cartagena de Indias, and was so surprised that he had to stand and watch how they got the egg into the arepa.

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Prep Time 10 mins

Cook Time 2 mins

Resting Time 15 mins

Total Time 27 mins

Course Secrets of Columbian Cooking, Side Dish

Cuisine Colombian

Servings 12 people

Calories 287 kcal

Ingredients

3 cups white cornmeal precooked
1 1/2 tsp salt
3 cups hot tap water
12 whole eggs
4 cups oil for frying

Instructions

In a bowl, mix the cornmeal and salt with a fork. Add the water and mix with your hands for about a minute, or until you have a soft yet firm homogenous mixture; this is the arepa dough. Let it rest uncovered at room temperature for 15 minutes.
Divide the dough into 12 equal balls, leaving a small piece of dough aside for use later in the recipe. Lay a piece of plastic wrap on the work surface, place a ball of dough in the center, cover with another piece of plastic, and with a heavy pan or pot cover flatten it until it forms an even round about 1/6-inch thick.
Place the oil in a heavy, deep pot, and bring to a temperature of 325 F. Add the arepas one by one so that they don’t stick to each other; don’t put too many at the time. Cook for 1½ minutes on each side and remove them very carefully with a slotted spoon so they don’t crack. They should have puffed up in the oil. Drain over
paper towels on a rack with the inflated side up.
Take scissors or a knife and cut a 1-inch opening in the edge of the arepa; go all the way in to reach the pocket of air formed on one side of it. Crack a whole egg into a small espresso cup and pour it into the arepa. Close the opening with a piece of uncooked dough, and immediately place in the hot oil again. Fry for 2 more minutes on each side. Repeat with the remaining balls of dough.
Drain briefly on paper towels. Serve immediately, very hot.