Crispy Colombian Arepas de Huevo Recipe: How to Make Them at Home

This recipe uses pre-cooked cornmeal seasoned with paprika and chicken bouillon for a savory depth. Each arepa is formed, lightly fried, slit open while warm, filled with an egg, and returned to the hot oil until the egg reaches your preferred doneness.

• 2 cups pre-cooked cornmeal, Harina P.A.N. or similar
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp chicken bouillon
• 2 1/2 cups warm water
• 6 eggs
• 2 cups cooking oil

• In a medium mixing bowl, combine the pre-cooked cornmeal, salt, paprika, and chicken bouillon. Mix evenly so the seasonings are distributed throughout the cornmeal.
• Slowly pour in the warm water and work the mixture with your hands until it forms a soft dough. It may feel slightly wet at first; cover with a towel and allow it to rest for 5–10 minutes. The dough will absorb the water and firm up.
• Divide the dough into six equal portions and shape each into a ball. Using a tortilla press lined with parchment paper or a rolling pin, flatten each ball into an even disc about the size of a tortilla.
• Heat the cooking oil in a frying pan to about 350°F (175°C) over medium-high heat. Work in batches and carefully place the flattened arepas into the hot oil.
• Fry each arepa for 2–3 minutes per side, until mostly cooked but not yet deeply golden or fully crispy. This initial fry sets the structure and makes them easier to stuff.
• Remove the arepas and drain on paper towels. While still warm and pliable, make a small slit along one edge and gently form a pocket large enough to hold an egg.
• Crack an egg into a small bowl, season with a pinch of salt, then carefully pour the egg into the pocket. If the arepa cracks, pinch the seam closed to prevent leaking.
• Return the stuffed arepa to the hot oil and fry both sides until the egg is cooked to your liking. For a runny yolk, fry about 2–3 minutes per side; increase time for a firmer yolk.
• Remove the finished arepa, drain on paper towels, and let it rest briefly before serving. Repeat with the remaining arepas.
• Serve warm. These arepas are best enjoyed fresh, while the exterior is crisp and the egg is still warm.

Notes