Welcome to a culinary adventure that encapsulates the rich flavors and cultural heritage of Colombia with our enticing ‘Arepa de Huevo’ recipe. As you journey through the tantalizing aroma of sizzling cornmeal and the delightfully crisp texture, you’ll uncover the heartwarming essence of this beloved street food. Discover the art of crafting these golden corn pockets, each embracing a perfectly cooked egg within. Join us as we delve into the traditions and techniques that bring ‘Arepa de Huevo’ to life, inviting you to savor not just a dish, but a piece of Colombian culinary history.
In a large bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix well until a soft dough forms. Allow the dough to rest for about 15 minutes to absorb the moisture.
Divide the dough into portions and shape them into round discs.
Then fry them in oil for around three minutes en get it out when you see that they are inflated but not fully cooked.
With a knife make a small cut to the arepa on a side to add the raw egg inside and close it with a little piece of dough.
Fry your arepa again until crispy and enjoy with coconut water!
Keyword arepa con huevo, arepa recipe, cook and salsa, La Fe food
