-
Prep time
15 minutes
-
Cook time
6 minutes
-
makes
12
Author Notes
Stephanie Bonnin (@latropikitchen) brings an artist's touch to the expressive flavors of the Colombian Caribbean. Growing up in Barranquilla, she learned how to make Arepas de Huevo from the hardworking women who made hundreds a day in streetside kiosks — golden pockets of crispy cornmeal filled with a perfectly cooked egg. When she joined me in the Test Kitchen, I was eager to learn her techniques, especially the way she fills and fries the arepas without rupturing the egg.
While traditionally made with maíz peto (hominy), this recipe uses readily available masarepa, a pre-cooked cornmeal flour, making it easy to recreate at home. For a taste of Stephanie's signature touch, seek out heirloom blue cornmeal and duck eggs, as she uses in the arepas she serves at her pop-ups.
In return, I shared my own recipe for Arepas de Coco, the slightly sweet coconut arepas I fell in love with in Puerto Rico. Sharing these arepa recipes with Stephanie, each with its own distinctive character, highlighted the beautiful threads that connect our seemingly different corners of the Caribbean. It's a reminder that food can bridge any distance. —César Pérez
Continue After Advertisement
Watch This Recipe
Arepas de Huevo by Stephanie Bonnin (Colombian Egg Stuffed Arepas)
Ingredients
-
350 grams
Masarepa (pre-cooked cornmeal such as P.A.N. brand)
-
550 grams
lukewarm water
-
1 tablespoon
annatto oil
-
3 grams
Diamond Crystal kosher salt
-
12
large eggs
-
4 cups
lard or neutral oil, for frying
Directions
-
Prepare the masa: In a large mixing bowl, combine the masarepa, lukewarm water, annatto oil, and salt. Knead until a smooth, slightly sticky dough forms. Cover and let rest for 10 minutes.
-
Shape the arepas: Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a thick disc about 1/2 inch thick and 4 inches in diameter.
-
Fry the arepas: Heat the lard or oil in a deep pot over medium-high heat until shimmering. Carefully fry the arepas for 3-4 minutes on each side, or until golden brown and puffed. Drain on paper towels.
-
Cut and fill: Once the arepas have cooled slightly, working one at a time, carefully make a small incision on the side of the arepa with a small knife to create a pocket, being careful not to cut all the way through. Crack an egg into a small bowl along with a pinch of salt and use a small spoon to carefully guide the egg into the pocket ensuring not to break the yolk.
-
Second frying: Carefully return the filled arepa to the hot lard or oil. Fry for 2-3 minutes on each side. Drain on paper towels and serve immediately, hot and crispy.
See what other Food52ers are saying.