Arepa de Huevo is a traditional Colombian dish of the country’s Caribbean region. This Area stuffed with eggs is sold around the beaches of Cartagena.
What is Arepa egg?
It is a typical dish of Caribbean region of Colombia where they are sold on street stalls. Basically it is an Arepa stuffed with eggs and fried in oil. Some chefs also add minced meat to their Arepa stuffed with eggs and that version is abundant and folding.
These stuffed eggs Arepas They served in Colombian houses for breakfast, but I remember that my family made them for lunch and dinner. This versatile recipe Arepa de Huevo can serve them at any time of the day.
What you need to do Arepa de Huevo
Below is the printable recipe card with exact ingredients, indications and gradual videos.
Massaalap: Masarepa yellow or white is a pre -cooked corn meal. You can find it in the Latin markets, the international online or international nave at your local supermarket. Some popular brands are Pan and Goya.
Salt and sugar: To add a little flavor to the Masa.
Waterfall: I recommend using lukewarm water to make these arepas.
Oil: I recommend using Canola or frying vegetables.
Egg: I like to use organic eggs without cage for my recipes.
Arepas are my comfortable food, they can be eaten for breakfast, lunch or dinner. In Colombia we have many variations according to the region and the cook.
This Arepa egg The recipe or the Colombian arepa full of eggs is absolutely delicious with a cup of coffee for an afternoon snack.
The best condiments for the arepas
They can be filled and seasoned with your favorite ingredients. I like to serve the arepas for breakfast with fried eggs, scrambled eggs (Huevos Pericos) or butter and cheese. But, if I am using them for lunch or dinner, some of my favorite condiments are crab salad and avocado, tuna and prawns and avocado and chicken.
I prefer to eat these arepas de Huevo immediately after cooking, but you can keep them in the fridge for 2 days in a zip lock or a sealed container.
More delicious arepas recipes to try
Arepas filled with cheese
Arepas stuffed with pork and avocado
Arepas with beef pepper and guacamole
Arepas with salmon and avocado
Arepa egg recipe (Arepa Stupefata with egg)
Ingredients
- 1 cup of Masarepa Yellow or white or pre -cooked corn meal
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup Hot water
- Vegetable oil for frying
- 4 egg
Instructions
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In an medium bowl, mix the Masarepa, the salt and the sugar with a fork. Add the hot water and mix with a spoon. Then using the hands they form the dough. Let it rest for 5 minutes.
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Divide the mixture into 4 portions and shapes each portion in a ball rolling in the palms of the hands. Book a small piece of pasta and set aside.
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Place a piece of parchment paper or plastic in the kitchen counter, place the dough sphere and cover with another piece of paper or plastic and with a flat pot or a flattened cutting board in the round, about ¼ inch thickness.
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Heat the vegetable oil in a large heavy pot at 350 ° F. Add the arepas to the heated oil one by one, fry for 3 minutes turning once, about halfway.
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Using a perforated spoon, carefully remove the arepas from the oil and drain them on paper towels. When the arepa is cold enough to manage, with a sharp knife it makes an opening about 1 ½ inches on the side of the Arepa long, cutting in the center of the Arepa without cutting all the way, just like making a pocket.
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Roppi 1 egg in a small Ramekin and carefully pour the egg into the Area pocket. Take the small piece of the dough you have had aside and close the Arepa. Add the Arepa filled with hot oil egg and fry once again for about 4 minutes, to cook the egg.
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With a perforated spoon, remove the arepas from the oil and drain them on the paper napkin and serve immediately.
Nutrition
Calories: 213KcalCarbohydrates: 32GProtein: 9GFat: 5GSaturated fat: 2GPolynsaturo fat: 1GMonolysatuine fat: 2GTrans fat: 0.02GCholesterol: 164mgSodium: 917mgPotassium: 149mgFiber: 3GSugar: 1GVitamin A: 360IuSoccer: 154mgIron: 3mg
