Arepa de huevo
A fried arepa split open while hot to slip in a raw egg, then fried again. It’s the street snack of Colombia’s Caribbean coast, from Cartagena to Barranquilla.
Ingredients
- 250 g pre-cooked yellow cornmeal
- 330 ml warm water
- 1 teaspoon each of salt and sugar
- 4 eggs
- Oil for frying
How to make it at home
- Knead the cornmeal with the water, salt and sugar until you have a soft dough.
- Shape into balls and flatten into thin discs about 12 cm across.
- Fry them in oil at 175 °C until they puff up, then take them out.
- Make a cut in the edge to open a pocket, slip in a raw egg and seal it with a little dough.
- Fry them again until the egg sets and they’re golden.
The trick: Crack the egg into a glass first so you can slide it into the pocket without spilling.