Arepa Filled with Egg (Arepa de Huevo)

This post is also available in Spanish

Arepa de Huevo

Arepa de Huevo is a typical dish from the Caribbean region of Colombia where they are sold on street stalls. These arepas are served in Colombian homes for breakfast, but I remember my family making them for dinner so you can serve them at any time of the day.

This Arepa de Huevo  or Colombian Arepa Filled with Egg recipe is absolutely delicious with a cup of coffee for an afternoon snack.

Buen provecho!

Recetas Colombianas



(4 Arepas)

Recetas de Comida Colombiana Arepas

Recetas de Comida Colombiana Tradicionales


  1. In a medium bowl, mix the masarepa, salt and sugar with a fork. Add the hot water and mix using your hands to form dough. Let it sit for 5 minutes.
  2. Divide the mixture into 4 equal size portions and form each portion into a ball by rolling between the palms of your hands.
  3. Place a piece of parchment paper or plastic in the kitchen counter, place the ball of dough and cover with another piece of paper or plastic and with a flat pot cover or a cutting board flatten into rounds, about ¼ inch thick.
  4. Heat the vegetable oil in a large heavy pot to 350° F. Add the arepas in the heated oil one by one, fry for 3 minutes turning over once, about half way trough.
  5. Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.
  6. When the arepa is cold enough to handle, with a sharp knife make an opening about 1 ½ inches long on the side of the arepa, cutting to the middle of the arepa without slicing all the way through, just like making a pocket.
  7. Crack 1 egg into a small ramekin and carefully pour the egg into the arepa pocket. Take the small piece of the dough you had aside and close the arepa. Add the arepa filled with egg to the hot oil and fry one more time for about 4 minutes, to cook the egg.
  8. With a slotted spoon, remove the arepas from the oil and drain on paper towel and serve immediately.
  9. Comida Colombiana

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  1. says

    I love arepas. We ate them all the time in New York, but since moving to Berkeley they’re harder to find – all the more reason to cook them at home. The site looks great. My husband was looking through it as well and said it reminded him of home (Bogota)

  2. says

    oh my, this is soooooo my kind of recipe. I love eggs on everything. and can’t imagine how tasty they are when wrapped in dough and deep fried … yum!

  3. Andrea says

    You have given me a piece of “la tierrita” with the recipes on your website. Thank you.
    I wondered if you could write a dummy-proof “frying” piece. See, I’m terrified of frying but at the same time I miss empanadas, bunuelos, fried fish and fried yuca.

    Back in Bogota Nanny made all the frying while I run for cover :) I’d greatly appreciate your advice, starting with the type of frying pot and the right tools to fry.

    Thank you,

  4. Billy says

    I love arepas de huevos. I first encountered aprepas de huevos during my hike into Parque Tayrona. About halfway in the park, a costeño was frying ’em up for about un mil peso COP. ¡Que rico!

  5. Glo says

    Se les olvidó el hogao que se mete al mismo tiempo del huevo antes de freirla. Si no…no tiene el sabor de las de las calles de Cartagena….

  6. Michelle says

    hola, quisiera saber si despues de hacer las bolitas, las puedo refrigerar o congelar para hacerlo temprano en una mañana apresurada..?

  7. Gianfranco says

    I try cooking arepas like said in many recepie. However they made a thin crost that cracked and no place to open and put an egg without well, picking it up from the floor. It was cooked !!! too soft it would crack while handling and certainly the outside bubled skin was too thin and cracking. I am desperate as i do like them very much. What am i doing wrong ?

    • Jeanne says

      Did you ever find your answer? I would be interested in finding out if you found the solution.
      If not, then I would guess that maybe they shouldn’t be rolled as thin, then make sure they are cooled enough that they soften up a bit. Or place a towel or paper towel over while cooling which will steam and soften them.

  8. MSantos says

    They are delicious. I tried one when in Colombia a couple months ago at the suggestion of a Colombia couple (strangers)! I watched them being made.
    The cook took a handful of massa, patted it into a round shape and then
    deep fried it for a few minutes. She then removed it with a slotted spoon,
    sliced an opening on the side. She cracked an egg into a small dish, then
    poured the egg into the opening. She then put the whole thing back into the
    hot oil to deep fry it a bit more. She then took it out with a slotted spoon, wrapped
    it in a napkin, gave it to me with a little container of Crema de Leche which I was to put on it when I ate it.! It was soooo hot so had to wait a bit before
    I could bite into it! Heaven!!!! I haven’t tried to make them as I like them, but they are ‘fried’! :)

  9. Clay says

    I had these many times in Colombia back in 1981, my favorites were in a bus station in Doradal, Antioquia where we stopped for a break before heading to mi amigos property. I did not want to get back in mi amigos truck, I just wanted to stay and eat the Arepas, I have wanted the recipe since then. I will be trying this soon.

  10. Sophia says

    My mom puts grated queso caribe or queso cotija, preferably a salty type of cheese , to the mix. Thanks for the recipie, I thought the huevo would go on the outer most later of the arepa, I don’t know why I thought that, but the middle makes more sense! Lol! Also, you can make the masa the day before and put it in a container, and just roll what you need the next day!

  11. Colomrican says

    These remind me of my dad. He was from Barranquilla. He would make these for breakfast and they were to die for!!! He also added some anise to give it a little bit more of flavor…oh how I miss those days. May he RIP. Miss me some arepitas de huevo!!! ☺

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