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Arepas de Huevo

Arepas de Huevo are a classic Colombian snack made by frying tender arepas, filling them with a fresh cracked egg, and frying them again to crispy, golden perfection. Crisp on the outside with a soft interior and a rich, runny or cooked yolk inside, they’re an irresistible treat often enjoyed for breakfast, as a snack, or at celebrations.
This version uses pre-cooked cornmeal seasoned with paprika and bouillon for a savory flavor boost. Each arepa is carefully slit open, stuffed with an egg, and returned to the fryer, creating a satisfying, hearty dish that’s crunchy, savory, and totally comforting.
Total Time55 minutes
Course: Breakfast, Snack, Street Food
Cuisine: Colombian, Latin American
Servings: 6 Arepas

Equipment

Ingredients

  • 2 cups pre-cooked cornmeal Harina Pan
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp chicken bouillon
  • 2 1/2 cups warm water
  • 6 eggs
  • 2 cups cooking oil

Instructions

  • In a medium mixing bowl, thoroughly mix the cornmeal, salt, paprika, and chicken bouillon.
  • Slowly add in the warm water and mix with your hands to form a dough. The dough may feel a little soggy at first, but let it rest covered with a towel for 5–10 minutes. The dough will thicken during this time.
  • Shape the dough into 6 balls, then flatten them using a tortilla press lined with parchment paper to create even thin round discs, approximately the size of a tortilla.
  • Heat the cooking oil in a frying pan to 350 degrees over medium-high heat. Carefully place the flattened dough in the hot oil, working in batches.
  • Fry each arepa for about 2–3 minutes per side. You want the arepa to be mostly cooked but not fully golden or crispy yet.
  • Remove the fried arepa from the oil and drain on paper towels.
  • While the arepa is still warm, carefully make a small slit and pocket in one edge of the arepa.
  • Crack an egg into a bowl, add a pinch of salt, and gently pour the egg into the pocket of the arepa. Close the arepa to encase the egg inside.
  • Return the stuffed arepa to the hot oil and fry it on both sides until the egg is cooked to your liking. This should take about 2–3 minutes per side for a runny yolk, longer for a firmer yolk.
  • Remove the arepa from the oil, drain on paper towels, and let it cool slightly.
  • Continue until all the arepas have been cooked.
  • Serve warm and enjoy!

Notes

  •  Make sure the pocket in the arepa is large enough to hold the egg without leaking.
  • If your arepas crack when stuffing, pinch the seam closed gently before frying again.
  • Use medium-sized eggs to prevent overflow when filling the arepas.
  • Maintain the oil temperature around 350 degrees for even cooking and a crispy exterior.
  • Best enjoyed fresh and hot, but you can reheat leftovers in a toaster oven for a few minutes.