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Arepa de Huevo (Egg Stuffed Arepa)

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  • Yield: 6 1x


  • 1 cup (240 ml) hot water
  • ½ tsp food coloring (Triguisar, Sazón Goya, Bijol, achiote)
  • 1 tsp salt
  • ½ tsp sugar
  • 1 cup (150 g) white pre cooked corn meal
  • 6 large eggs
  • Oil for frying (canola, vegetable, peanut)
  • Salt and pepper to taste


  1. Pour the hot water in a large bowl and then add the food coloring, salt and sugar. Stir well.
  2. Slowly add the corn meal and stir it with a wooden spoon or spatula. When the corn meal has absorbed the water, knead it with your hands until the dough is smooth and without any lumps. Divide the dough into 6 equal balls.
  3. Place one ball inside a tortilla press covered with plastic and flatten it to about ¼ inch (.60 cm) thick. Make sure the arepa is evenly flat and gently press the edges with your fingers to get rid of any cracks. Repeat this process with the rest of the dough.
  4. Gently place the arepa in oil that has been pre-heated at 350ºF (180ºC) and let it sink to the bottom. Once the arepa rises to the surface start covering it with more oil with the help of a large spoon for about 2-3 minutes. This will make the arepa puff up. Then take it out of the oil and drain it on paper towels. Repeat this process with every arepa.
  5. In the meantime crack one egg into a cup that has a pointy lip and season with salt and pepper to taste.
  6. Once the arepa is cool enough to handle, make an incision with a sharp knife about 1½ inches (3.5 cm) wide on the side of the arepa to make a small pocket. Then carefully pour the seasoned egg inside and immediately place the arepa back in the hot oil and fry it for another 2-3 minutes or until the egg is cooked through. Repeat this process with every arepa.
  7. Remove the arepa from the hot oil and let it drain on paper towels. Serve immediately.


You can also shape the arepas with your hands or with the bottom of a small pot or plate.