Colombian Arepa con Huevo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 20 min · vegetarian, gluten-free, dairy-free
418 cal
13g protein
42g carbs
22g fat
per serving · estimated
Ingredients
- 1 cup masarepa (precooked yellow cornmeal)
- 1 1/4 cups warm water
- 2 eggs
- 1/4 tsp ground annatto (achiote)
- 1 1/2 cups vegetable oil for frying
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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