Egg-Stuffed Arepa

Colombia’s Beloved Street Food

This traditional Colombian specialty is especially popular in the city of Cartagena, where the classic Arepa is filled with a whole egg, then quickly fried and served out of street carts.

Makes 8 Arepas

Prep time: 10 min.

Total time: 30 min., plus cooling time

2 cups GOYA® Yellow Cornmeal Masarepa or Harina P.A.N

1¼ tsp. GOYA® Salt

GOYA® Corn Oil, for frying

8 eggs

1.	In medium bowl, stir together masarepa and 1 tsp. salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 9 portions. Form dough into 8 small balls, reserving remaining portion of dough to patch up holes later. Using press, or palm of hands, flatten balls to ¼” thickness.
2.	Meanwhile, fill heavy pot with oil to depth of 1½”. Heat oil until it registers 325°F on deep-fry thermometer. Add arepas to oil. Cook until arepas puff, about 5 minutes; transfer to paper towel-lined plates to drain and cool.
3.	Using knife, make 2” incision into one side of arepa to form pocket. Crack egg into espresso-size cup or small ramekin. Carefully slip egg into pocket. Using reserved portion of raw dough, seal together split end.
4.	Heat oil to 350°Add egg-filled arepas to oil. Cook until light golden brown on all sides, about 5 minutes for soft-set yolks. transfer to paper towel-lined plates to drain. Season with remaining salt.

For more recipes:
Arepas - Cornmeal Patties
Arepa with Chicken and Avocado - Arepa Reina Pepiada
Arepas with Cheese - Cornmeal Patties

Perfect Arepas, Every Time!

Moist cornmeal dough is the key to creating smooth arepas that stay crack-free as they cook (and, in turn, prevent the eggs from leaking out). To keep the dough moist, cover with damp kitchen towel before frying.