Arepa con Huevo (Egg‑Stuffed Arepa)
Crisp corn cakes split open and filled with a soft‑cooked egg, a staple Colombian breakfast that’s quick enough for a weekday and satisfying for a slow morning.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
In a bowl combine the cornmeal, warm water and salt, stirring until a smooth, pliable dough forms; let rest for 2 minutes.
-
Step 2 of 5
Divide the dough into four equal balls and flatten each between your palms to form 10‑cm discs, then prick the centre with a fork.
-
Step 3 of 5
Heat 1 tbsp oil in a non‑stick skillet over medium heat, add the discs and cook 3‑4 minutes per side until golden and firm, then set aside on paper towels.
-
Step 4 of 5
In the same skillet melt the butter over medium‑low heat, crack an egg into the centre of each arepa, season with pepper and cook 2‑3 minutes until the whites set but the yolk remains runny, or longer for a firmer yolk.
-
Step 5 of 5
Fold the cooked arepa over the egg, press gently, and serve immediately with a drizzle of the pan juices.
Notes from the kitchen
If masarepa is unavailable, substitute with fine‑ground cornmeal mixed with a pinch of baking powder; the texture will be slightly less airy but still tasty.
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