Arepa de Huevo (Colombian Egg-Stuffed Arepas) Recipe

Arepa de Huevo, a delicious street food from Colombia, is an indulgent treat that consists of a crispy, golden arepa filled with a perfectly fried egg. It’s a breakfast or snack staple throughout Colombia and offers a rich contrast between the crunchy exterior of the arepa and the gooey, runny yolk inside. If you’re looking to explore the flavors of Colombia or just want to make a fun and filling meal, this recipe is a must-try.

For more information on Colombian cuisine, check out The Best Colombian Street Foods You Need to Try and The History of Arepas: From Colombia to Venezuela.

Basic Recipe: Ingredients and Instructions

Arepa de Huevo Recipe: Colombian Egg-Stuffed Arepas

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• Author: Jennifer Mitchell
• Total Time: 30-35 minutes
• Yield: 8 Arepas de Huevo 1x

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Description

Arepa de Huevo is a traditional Colombian dish that combines the crispy, golden goodness of fried arepas with a perfectly cooked egg tucked inside. These savory, egg-stuffed arepas are often enjoyed for breakfast, lunch, or a hearty snack. The outside is crispy and the inside soft, with a warm, runny egg that makes each bite irresistible.

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Ingredients

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For the Arepas:

• • 1 cup yellow or white masarepa (5 3/4 ounces; 163 g); see notes
  • 1 cup (236 g) water, plus more if needed
  • 1/2 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume), plus more as needed
  • Vegetable or other neutral oil, for frying

For the Filling:

• • 8 large eggs

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Instructions

1. Prepare the Arepa Dough:

   • In a large bowl, combine the masarepa and salt. Gradually add the water, stirring as you pour, until the mixture forms a dough. The dough should be moist but firm and not too sticky. If it’s too dry, add a little more water, a tablespoon at a time, until it reaches the right consistency.
   • Let the dough rest for 5-10 minutes to fully hydrate.

2. Shape the Arepas:

   • Once the dough has rested, divide it into 8 equal portions.
   • Roll each portion into a ball, then flatten it into a disk about 1/2-inch thick. Use your thumb to gently make a small well in the center of each disk to prepare for the egg filling.

3. Cook the Arepas:

   • Heat a skillet or deep frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan (about 1/2 inch of oil). Once the oil is hot, carefully place the arepas into the pan and fry for 2-3 minutes on each side, or until they are golden and crispy. Remove from the pan and set aside to drain on paper towels.

4. Prepare the Eggs:

   • While the arepas are cooling slightly, heat a separate skillet over medium-low heat and add a little oil. Crack each egg into the pan one at a time and cook to your desired doneness, either sunny side up or lightly scrambled. (If you prefer a runny yolk, aim for sunny-side up.)

5. Stuff the Arepas:

   • Once the arepas have cooled slightly but are still warm, gently cut a slit into the top of each arepa, creating a pocket for the egg. Carefully stuff each arepa with one fried egg.

6. Serve:

   • Serve the Arepa de Huevo immediately, ideally with a side of salsa, avocado, or any other traditional Colombian accompaniments.

Notes

Masarepa is a type of pre-cooked corn flour used specifically for arepas. It can be found at Latin grocery stores or online. Be sure to use masarepa, not regular cornmeal, as they have different textures and properties.

You can also make these with white or yellow masarepa, depending on your preference.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Breakfast, Snack, Colombian Cuisine
• Method: Frying
• Cuisine: Colombian

Nutrition

• Serving Size: 1 Arepa de Huevo
• Calories: 200 kcal
• Sugar: 1g
• Sodium: 250mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 185mg

Keywords: Arepa de Huevo (Colombian Egg-Stuffed Arepas)

Instructions

Prepare the Arepa Dough

1. Mix the Ingredients: In a medium bowl, combine the masarepa, water, and salt. Stir together until a dough forms. The dough should be moist but firm and not too sticky. If the dough is too dry, add a little more water, one tablespoon at a time, until you reach the right consistency.
2. Let the Dough Rest: Allow the dough to rest for about 5 minutes to fully hydrate. This will make it easier to form into balls and flatten into discs.

Shape the Arepas

1. Divide and Shape: Divide the dough into 8 equal portions (about the size of a golf ball). Using your hands, roll each portion into a ball and then flatten it into a disc about 1/2-inch thick. Try to keep the discs as uniform in size and thickness as possible so they cook evenly.
2. Prepare the Filling Area: With your thumb or the back of a spoon, gently press a small indentation in the center of each disc, large enough to hold an egg.

Fry the Arepas

1. Heat the Oil: In a large, deep skillet, heat vegetable or neutral oil over medium-high heat. You need enough oil to submerge the arepas slightly, so the oil should be about 2 inches deep.
2. Fry the Arepas: Once the oil is hot (about 350°F or 175°C), carefully place the arepas into the skillet. Fry them for about 2-3 minutes on each side, or until they are golden and crispy. Use a slotted spoon to remove the arepas from the oil and drain them on paper towels.

Stuff the Arepas with Eggs

1. Make a Small Pocket: After the arepas are fried and have cooled just slightly, carefully make a small slit along the edge of each arepa. Be gentle to avoid breaking the crispy shell. Then, use your finger or a spoon to make a small pocket inside the arepa.
2. Fry the Eggs: Crack an egg into a small bowl, and carefully slide the egg into the pocket of the arepa. Repeat for all 8 arepas.
3. Fry the Stuffed Arepas: Return the stuffed arepas to the hot oil, and fry them for another 1-2 minutes or until the egg is fully cooked to your desired consistency. You may need to turn the arepa gently to ensure the egg cooks evenly.
4. Drain the Excess Oil: Once the eggs are cooked, use a slotted spoon to remove the arepas from the oil and place them on paper towels to drain any excess oil.

Advanced Techniques

1. Perfecting the Arepa Dough

The key to a perfect arepa is the consistency of the dough. It should be soft and moist but still hold its shape when you form it into a disc. If the dough feels too dry, don’t hesitate to add extra water in small amounts until it’s pliable and smooth.

2. Frying with the Right Oil Temperature

When frying the arepas, the oil temperature is crucial. If the oil is too hot, the outside of the arepas will burn before they cook through. If the oil is too cool, the arepas will absorb too much oil and become greasy. Maintaining the oil temperature around 350°F (175°C) ensures that your arepas are crispy on the outside and cooked perfectly on the inside.

3. Adjusting the Egg Consistency

For a runny yolk, be sure to fry the arepas for no more than 1-2 minutes after adding the egg. If you prefer a firmer egg, you can cook it longer, or even cover the pan with a lid during the second frying stage to help cook the egg through faster.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

1. Storing Leftovers

While Arepa de Huevo is best eaten fresh, you can store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the arepas in a hot skillet for a few minutes, flipping them occasionally to ensure they stay crispy.

2. Freezing Arepas

To freeze the arepas, prepare them up to the point of stuffing with eggs. Once cooled, place the fried arepas in a single layer on a baking sheet and freeze them until solid. Transfer the frozen arepas to a freezer bag and store for up to 1 month. To reheat, fry the frozen arepas in hot oil for a few minutes until golden and crispy.

3. Preventing Greasiness

One of the biggest challenges when making deep-fried foods is avoiding excess oil. To prevent your arepas from becoming too greasy, be sure to drain them well on paper towels after frying. This step is essential in maintaining their crispy texture.

Dietary Adaptations and Substitutions

1. Gluten-Free Arepa de Huevo

Arepas are naturally gluten-free as they’re made with masarepa, which is a cornmeal-based flour. This makes the dish a great option for those with gluten intolerance. Just ensure that the oil you use for frying is also gluten-free.

2. Vegan Arepa de Huevo

Making a vegan version of Arepa de Huevo is a bit trickier due to the egg. You can use a plant-based egg alternative or tofu scramble as a filling. However, this will require some experimentation to match the texture and flavor of the traditional egg-filled arepa.

FAQs About The Recipe

1. Can I make Arepa de Huevo without a deep fryer?

Yes! You don’t need a deep fryer to make Arepa de Huevo. Simply use a large skillet with a couple of inches of oil to fry the arepas. Be sure to maintain the oil temperature so the arepas fry evenly.

2. How do I know when the arepas are done frying?

Arepas should be golden brown and crispy on the outside. After about 2-3 minutes per side in the oil, they should be fully cooked. You can cut into one to check the texture.

3. Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead. Just cover the dough with plastic wrap or store it in an airtight container in the refrigerator. When ready to use, let it come to room temperature before shaping the arepas.

Conclusion & Final Thoughts

Arepa de Huevo is a truly unique Colombian dish that combines the flavors of crispy cornmeal with the rich, runny yolk of a fried egg. It’s an incredibly satisfying snack, breakfast, or brunch option that will transport you to the streets of Colombia with every bite. Whether you’re making it for a special occasion or a simple weekend treat, this recipe is sure to impress!