*Recipe courtesy of Peace Corps Colombia

These fried corncakes filled with eggs are a popular Colombian dish and are often served for breakfast. But they also make for a perfect afternoon snack, too!

Ingredients

• 4 cups cornmeal
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 eggs
• Warm water
• Vegetable oil for frying
• Suero costeño (for serving)

Directions

• Mix the cornmeal with salt and sugar in a bowl. Add water in 1/2 cup increments and knead until a soft dough is achieved. Let dough rest 5-10 minutes. Save a little raw dough for repairing holes later.
• Add oil to frying pan and heat to 350 degrees F (175 degrees C).
• Make small balls and mold them into a disc shape about 1/2 centimeter thick. In a frying pan, fry the arepas for 2-3 minutes, moving them with a spoon until the arepas begin to inflate.
• Remove the arepas from the pan and let them drain. With a knife, make a cut along the side of the arepa to form a pocket.
• Crack an egg in a drinking glass or measuring cup and carefully add it to the inside of the arepa. Use your leftover raw dough to seal the hole you cut.
• Return the arepas to the pan and fry in oil for 2-3 more minutes.
• Remove them from the oil, let cool and serve them accompanied of suero costeño.