Arepa con Huevo – Corn Cake Filled with Egg

It’s hard not to think about my grandpa when I eat these corn cakes. He helped one of his friends open an “Arepa con huevo” restaurant. After few years this restaurant was well-known and they had opened 2 more locations… Everybody in the neighborhood loved their food.

When I graduated from High school, I lived close to grandpa and we used to eat “Arepa con huevo” all the time. This corn cake is great for breakfast, but in Colombia we eat it any time as a snack. I encourage you to try it.

Ingredients

  • 1 Cup of water
  • 1 Cup of precooked corn flour
  • 1 Envelope of Goya Sazon con Azafran
  • 1/8 tsp of sugar
  • Salt to taste
  • 4 eggs

  • Heat up water in the microwave for 1 minute or until the water is warm.
  • In a separate bowl, mix the dry ingredients (flour, Goya Sazon con Azafran, sugar, and salt).
  • Add water into the dry ingredients and mix until the dough is uniform.
  • Divide dough in 4 equal balls.
  • To create the flat circular shape, flatten them use a cutting board or even tortilla press. They should be about 1/4 in thick. Do this for all the 4 Arepas (corn cakes). You can see the final shape pictured above.
  • Fry each arepa (corn cake) for about 2 minutes or until the dough puffs.
  • Open a little hole on the side as shown in the picture above. Basically, we are trying to create a little pouch for the egg.
  • Crack an egg into a cup with a point, to make easy pouring the egg into the arepa (corn cake)
  • Carefully pour the egg inside the arepa (corn cake)
  • Fry the arepa (corn cake) for 2-3 min and enjoy!

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