Arepa de Huevo Recipe (Arepa Stuffed with Egg)

This arepa stuffed with egg is sold around the beaches in Cartagena. It is a typical dish from the Caribbean region of Colombia where they are sold on street stalls.

It's basically an arepa stuffed with egg and deep fried in oil. Some cooks in addition add ground meat to their egg stuffed arepa and that version is hearty and filling.

These egg stuffed arepas are served in Colombian homes for breakfast, but I remember my family making them for lunch and dinner. This versatile arepa de huevo method can serve them at any time of the day.

What you'll Need to Make Arepa de Huevo

The printable method card with exact components amounts, directions and step by step video is below. Masarepa: Yellow or white masarepa is a pre-cooked corn meal.

You can find it in Latin trades, online or International aisle at your local supermarket. Some popular brands are PAN and Goya. Salt and sugar: To add some taste to the masa.

Water: I recommend using lukewarm water to make this arepas. Oil: I recommend using canola or vegetable for frying.

Eggs: I like to use cage free organic eggs for my recipes. Arepas are my comfort food, they can be eaten for breakfast, lunch or dinner.

In Colombia we have a lot of variations depending of the region and the cook. This Arepa de Huevo method or Colombian Arepa Filled with Egg is absolutely delicious with a cup of coffee for an afternoon snack.

Best Toppings for Arepas

They can be stuffed and topped with your favorite components.

I like serving arepas for breakfast with fried eggs, scrambled eggs (huevos pericos) or butter and cheese. But, if I am serving them for lunch or dinner, some of my favorite toppings are crab salad and avocado, tuna and shrimp and avocado and chicken .

I prefer eaten these arepas de huevo immediately after preparation, but you can store them in the fridge for 2 days in a zip lock or a sealed container.

Arepa de Huevo Recipe (Arepa Stuffed with Egg)

- 1 cup of yellow or white masarepa or pre-cooked corn meal

- Vegetable oil for frying - In a medium bowl, mix the masarepa, salt and sugar with a fork.

Add the warm water and mix with a spoon. Then using your hands form dough.

Let it sit for 5 minutes. - Divide the mixture into 4 portions and form each portion into a ball by rolling between the palms of your hands. Reserve a small piece of dough and set aside.

- Place a piece of parchment paper or plastic in the kitchen counter, place the ball of dough. Cover with another piece of paper or plastic and with a flat pot cover or a cutting board flatten into rounds, about ¼ inch thick. - Heat the vegetable oil in a large heavy pot to 350° F.

Add the arepas in the heated oil one by one, fry for 3 minutes turning over once, about half way trough. - Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.

When the arepa is cold enough to handle, with a sharp knife make an debut about 1 ½ inches long on the side of the arepa, cutting to the middle of the arepa without slicing all the way through, just like making a pocket. - Crack 1 egg into a small ramekin and carefully pour the egg into the arepa pocket.

Take the small piece of the dough you had aside and close the arepa. Add the arepa filled with egg to the hot oil and fry one more time for about 4 minutes, to cook the egg.

- With a slotted spoon, remove the arepas from the oil and drain on paper towel and serve immediately.