📍 Atlántico
Colombian egg arepa
A Caribbean corn arepa fried twice and filled with a whole egg for a crisp shell and soft center.
- Preparation
- 20 min
- Cooking
- 25 min
- Waiting and resting
- 10 min
History
The egg arepa is a specialty of Colombia's Caribbean coast and has a strong tradition in places such as Luruaco, Atlántico. It is made by frying a corn arepa, opening it to add an egg and frying it again.
Ingredients
Preparation
- 1
Mix 400 g cornmeal with 500 ml warm water and 1 teaspoon salt; knead for 3 minutes and rest for 10 minutes.
- 2
Divide the dough into 8 portions and shape discs about 10 cm wide.
- 3
Fry the discs in 1 l oil at 175 °C for 2 minutes per side, then remove them.
- 4
Make a small opening in each arepa, add 1 egg and gently seal it with a little dough.
- 5
Fry each arepa again for 3-4 minutes until golden and the egg is set.
Cooking tips
- Work with 1 arepa at a time when adding the egg so you can seal it and return it to the oil before the filling escapes.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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