Colombian Arepa con Huevo
Latin · 20 min · vegetarian, gluten-free, dairy-free
418 cal
13g protein
42g carbs
22g fat
per serving · estimated
Ingredients
- 2 cups masarepa (precooked yellow cornmeal)
- 2.25 cups warm water
- 4 eggs
- 1/2 tsp ground annatto (achiote)
- 3 cups vegetable oil for frying
- 1 tsp kosher salt
Method
- Mix masarepa, salt, annatto, and warm water into a soft dough; form 4 thin discs.
- Heat oil to 350F and fry each arepa 1 minute until it puffs; remove.
- Cut a small slit in the edge of each puffed arepa to make a pocket.
- Crack an egg into each pocket and pinch the opening closed.
- Fry again 2 to 3 minutes, spooning oil over the top, until the egg sets and the shell is golden.
- Drain on paper towels and season with salt.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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