Arepa de Huevo Recipe – Colombian Fried Arepa with Egg
This Arepa de Huevo recipe shows you how to make one of Colombia’s most iconic street foods. Originating on the Caribbean coast, these golden corn cakes are fried, split open, and filled with a whole egg that cooks inside the crispy shell. Crunchy on the outside and soft within, Arepas de Huevo are a must-try breakfast or snack.
Ingredients (makes 8 arepas)
For the Dough
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2 cups (260 g) precooked cornmeal (masarepa, yellow preferred)
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1 tsp salt
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2¼ cups (530 ml) warm water
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1 Tbsp vegetable oil (plus more for shaping)
Filling & Frying
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8 fresh large eggs
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Vegetable oil for deep-frying (about 3 cups / 700 ml)
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Pinch of salt for each egg
How to Make Arepa de Huevo Recipe
1. Prepare the Dough
In a bowl, mix cornmeal and salt. Gradually add warm water while stirring until a soft dough forms. Knead for 2–3 minutes until smooth. Cover and rest 5 minutes.
2. Shape the Arepas
Divide dough into 8 equal pieces. Roll each into a ball, then flatten into discs about 4 inches (10 cm) wide and ¼ inch (0.6 cm) thick.
3. First Fry
Heat oil in a deep skillet to 350 °F / 175 °C. Fry the discs one or two at a time for 3–4 minutes per side until they puff slightly and turn light golden. Drain on paper towels.
4. Fill with Egg
While the arepas are still warm, carefully slice a small pocket in the side of each. Gently slip a raw egg inside, sprinkle with a pinch of salt, and seal the opening by pressing the edges.
5. Second Fry
Return the stuffed arepas to the hot oil. Fry 3–4 minutes, turning once, until deep golden and the egg inside is fully cooked but still soft.
Serving the Arepa de Huevo Recipe
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Serve hot with a splash of hot sauce or Colombian ají.
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Pair with fresh fruit juice or a cup of Colombian coffee for an authentic coastal breakfast.
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Enjoy on its own as a hearty snack any time of day.
Pro Tips
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Fresh Eggs: Crack each egg into a small cup before filling for easier transfer.
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Seal Well: Press the pocket edges firmly to prevent leaks during the second fry.
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Oil Temperature: Keep oil around 350 °F (175 °C) for crisp results without greasy spots.
Storage
Best enjoyed fresh. If needed, refrigerate cooled arepas in an airtight container for up to 1 day and reheat in a 350 °F (175 °C) oven for 8 minutes.
Frequently Asked Questions
Can I bake instead of fry?
Traditional arepas de huevo require frying for the signature crispness. Baking won’t achieve the same texture.
Can I prepare them ahead?
You can fry the plain arepas once, store them overnight, and then fill and second-fry just before serving.
Is it safe to fry with a raw egg inside?
Yes, as long as the second fry is at the correct temperature and time to fully cook the egg.
