Arepa de Huevo
The Caribbean street-stand classic: a fried arepa that puffs into a pocket, gets a whole egg poured inside, and goes back in the oil. Worth the technique.
- prep
- 20 min
- cook
- 25 min
- total
- 45 min
- serves
- 4
- level
- medium
Arepa de huevo is the trick dish of the Caribbean coast: a yellow corn arepa fried until it puffs like a balloon, slit open, a raw egg poured into the pocket, then fried again until the egg sets inside. Street stands in Luruaco have turned it into a competitive art form; there is a festival.
It takes one practice arepa to get the feel. After that you will make them forever.
Arepa de huevo is number 17 on our list of the top 20 famous Colombian foods.
method
Mix the masarepa, salt, sugar and warm water into a smooth soft dough. Rest it for 5 minutes.
Divide into 6 balls and flatten each into an even disc about 1 cm thick. Even thickness is what makes them puff.
Heat the oil to 180°C (350°F) in a deep pot. Fry one arepa at a time for 2 to 3 minutes, spooning hot oil over the top; it should inflate. Lift it out and rest it a moment.
Crack an egg into a small cup. Cut a 3 cm slit in the edge of the arepa, open the pocket, and pour the egg in. Pinch the slit closed with a small piece of spare dough.
Return the arepa to the oil and fry for 3 to 4 minutes more, turning once, until deep golden and the egg is set.
Drain on a rack and repeat. Eat hot, with coffee, standing up if you want the full experience.
chef's tips
- If an arepa refuses to puff, the oil is too cool or the disc is uneven. Spoon oil over the top and be patient.
- Always crack the egg into a cup first. Pouring from the shell into hot oil ends badly.
- Some stands slip a spoonful of seasoned ground beef in with the egg; once you can make the plain one, try that.