Arepa de Huevos
Fried corn cakes with an egg inside.
*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!
- 4 cups cornmeal
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 eggs
- Warm water
- Vegetable oil for frying
- Suero costeño (for serving)
- 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.
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