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    My Colombian Recipes » Recipes » Main Dishes » Arepas and Tamales » Arepa De Huevo (arepa Stuffed With Egg)

    Arepa de Huevo (Arepa Stuffed with Egg)

    Nov 3, 2020 · Modified: Sep 9, 2022 by Erica Dinho · 41 Comments

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    Arepa de Huevo is a traditional Colombian dish from the Caribbean region of the country. This arepa stuffed with egg is sold around the beaches in Cartagena.

    Arepa de HuevoPin
    Arepa Filled with Egg (Arepa de Huevo) |mycolombianrecipes.comPin

    Arepa de Huevo (Arepa Stuffed with Egg)

    Erica Dinho
    5 from 39 votes
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine Colombian
    Servings 4 arepas
    Calories 213 kcal

    Ingredients
     

    • 1 cup of yellow or white masarepa or pre-cooked corn meal
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • 1 cup warm water
    • Vegetable oil for frying
    • 4 eggs

    Instructions
     

    • In a medium bowl, mix the masarepa, salt and sugar with a fork. Add the warm water and mix with a spoon. Then using your hands form dough. Let it sit for 5 minutes.
    • Divide the mixture into 4 portions and form each portion into a ball by rolling between the palms of your hands. Reserve a small piece of dough and set aside.
    • 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.
    • 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.
    • Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels. 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.
    • 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.
    • With a slotted spoon, remove the arepas from the oil and drain on paper towel and serve immediately.

    Video

    Nutrition

    Calories: 213kcalCarbohydrates: 32gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 917mgPotassium: 149mgFiber: 3gSugar: 1gVitamin A: 360IUCalcium: 154mgIron: 3mg
    Keyword Arepa, Arepa de Huevo, colombian arepa, Colombian Food
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

    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 ColombianasPin

    More Appetizers and Snacks Recipes

    Cumin, And Cilantro Egg Salad (Ensalada De Huevo Con Comino Y Cilantro)Apple, Cheese And Honey TartPlátanitos (Green Plantain Chips)Arepas Con Salmon Y Aguacate (Arepas With Salmon And Avocado)Patacones With Shredded Chicken And Avocado (Patacones Con Pollo Desmechado Y Aguacate)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Natasha - 5 Star Foodie

      May 13, 2009 at 8:27 am

      5 stars
      Oh, I was wondering where your updates where! Will subscribe to the new site right now. Arepas with eggs sound delicious!

      Reply
    2. Allison

      May 13, 2009 at 12:13 pm

      5 stars
      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)

      Reply
    3. alexandra

      May 14, 2009 at 9:44 am

      5 stars
      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!

      Reply
    4. we are never full

      May 26, 2009 at 5:36 pm

      5 stars
      holy shoot...this looks awesome. i'm imagining all the other great things i could add to this - tonno or veggies. so good.

      Reply
    5. Andrea

      March 13, 2010 at 9:45 am

      5 stars
      Erica,
      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,
      Andrea

      Reply
    6. Billy

      September 05, 2010 at 12:58 am

      5 stars
      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!

      Reply
    7. Lisita

      October 19, 2010 at 8:45 pm

      5 stars
      LAS MEJORES AREPAS SON ESTAS...........
      THE BEST AREPAS IN THE WORLD!!!!!!!!!!!!!!!!!!!!!!!!!!1

      Reply
    8. Eric

      April 09, 2011 at 10:02 am

      5 stars
      Viva Barranquilla, Santa Marta y Cartagena!! The coast of Colombia!!

      Reply
      • Bianca

        May 18, 2018 at 4:38 am

        5 stars
        Wepa!

        Reply
      • Nicole Ibanez

        April 19, 2020 at 7:28 pm

        5 stars
        My husband is from Barranquilla and he loves these. He keeps bugging me about them so tomorrow I will attempt to make them ☺️. Wish me luck lol

        Reply
    9. Notorious MLE

      May 06, 2011 at 12:31 pm

      5 stars
      So that is the technique! My husband made a hot mess trying to crack eggs into the arepas before they were cooked. We didn't think of double-frying.

      Reply
    10. Glo

      August 04, 2011 at 11:29 pm

      5 stars
      Oye,
      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....

      Reply
      • Ashley

        January 31, 2022 at 12:08 pm

        This may seem like absolute sacrilege, but I wonder if there is a way to cut back on the traditional frying with oil and do these in an air fryer instead? Nothing beats traditional of course! But when you’re craving arepas but want to keep it lighter…I may give it a try!

        Reply
        • KJ

          March 01, 2022 at 9:55 pm

          5 stars
          I cook mine on a very lightly oiled non-stick griddle. If they are especially thick they can be finished in the oven at 375F for 10-15 minutes or until cooked through.

          Reply
    11. Michelle

      September 25, 2012 at 8:37 pm

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

      Reply
    12. Clara

      February 08, 2013 at 10:17 am

      5 stars
      Las arepas te salieron estupendas, tu blog es una maravilla!!

      losantojosdeclara.blogspot

      Reply
    13. Gianfranco

      March 23, 2013 at 5:48 am

      5 stars
      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 ?
      Thanks
      gianfranco

      Reply
      • Erica

        March 23, 2013 at 9:30 am

        5 stars
        Hi Gianfranco,
        I don't know!

        Reply
        • Jessica

          January 04, 2018 at 8:02 am

          5 stars
          Made the arepas a little bit tiker in that way you can cut it in the middle

          Reply
          • Tamara

            July 24, 2018 at 6:10 pm

            5 stars
            Its the masa my friend. You have to use the PAN brand
            I too had the very same problem..but when I used the PAN brand it came out perfect. No more cracked arepas .. No more eggs leaking out.

            Reply
      • Jeanne

        November 03, 2013 at 2:41 pm

        5 stars
        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.

        Reply
      • Mel

        September 16, 2015 at 6:21 pm

        5 stars
        Your oil must be too hot so its cookong too fast. Also if you search on YouTube there are videos with frying techniques. Like spooning the hot oil over the arepa as it cooks helps it puff up. Also, I've found it puffs up easier when they are perfectly flat, so don't just smash it with your hands.

        Reply
      • Tamara

        August 31, 2016 at 4:07 pm

        5 stars
        Me tooo. I am experiencing the same problem. The crust is too thin. It puffs up and everything but when it is cooled the crust is too thin to pour it in.

        Reply
      • Tamara

        February 05, 2017 at 8:06 am

        5 stars
        Hi.. so I had the same problem. Maybe its our pre cooked cornmeal isn't the same. So here is what I did differently. I used 3/4 cup of the cornmeal. . 1/4 of flour and 1 tsp of baking powder. And it came out great.. a little brown becuaae maybe my oil was too hot but the issue of cracking wasn't so bad though. The skin was still thin but good enough not to break like before, so i was still able cut and to pour in my egg without leakage. Hope it helps. So many laters..lol.. very tasty recipe!

        Reply
    14. rebecca

      July 30, 2013 at 6:57 pm

      5 stars
      wow looks amazing want one now

      Reply
    15. MSantos

      June 16, 2014 at 10:46 pm

      5 stars
      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'! 🙂

      Reply
    16. Clay

      July 23, 2014 at 8:08 pm

      5 stars
      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.

      Reply
    17. Sophia

      August 01, 2014 at 2:32 pm

      5 stars
      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!

      Reply
    18. Barranca

      August 12, 2014 at 10:01 pm

      5 stars
      We also add a salted cheese to the masa

      Reply
    19. Colomrican

      June 04, 2015 at 9:58 pm

      5 stars
      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!!! ☺

      Reply
    20. Lily

      March 22, 2018 at 9:55 am

      5 stars
      Arepa e' huevo so goood

      Reply
    21. Katayah

      May 29, 2018 at 10:57 am

      5 stars
      Sometimes despite the recipe, there is too much water in the arepa. It should look like the texture of thick (not runny) mashed potatoes. If it is too thin or too thick you can have this problem. Some brands of the masarepa absorb less water than others. I've noticed this when I didn't buy specifically the pan brand. You have to change the water accordingly. Not all masarepa is the same. At least this has been my experience.

      Reply
    22. Tamara

      July 24, 2018 at 6:05 pm

      5 stars
      I finally got it right. The brand of masa was the problem. In Trinidad we had one main brand of masa called Promasa.. But I recently saw the P.A.N brand and decided to give it a try and perfection!. So after 3 years of failure, I now understand why our arepas were cracking.. It was because of the brand masa. Go figure!

      Reply
    23. Zachary

      May 20, 2020 at 4:19 pm

      5 stars
      I made these this morning, and they were perfect!! I used the PAN brand precooked cornmeal (masa arepa), and followed the instructions listed in the recipe. Fantastic! One thing that I did , and found out really boosted the flavor of these was that I filled my arepas with egg and a spoonful of the hogao recipe found on your website! 10/10 fantastic breakfast.

      Reply
    24. HK

      August 31, 2020 at 6:30 pm

      5 stars
      Hi The video says 2 cups of masarepa and the written instructions say 1 cup (all other amounts are the same in the video and the written) - which one should I be doing?

      Thank you! These look delicious!

      Reply
      • Erica Dinho

        September 02, 2020 at 1:41 pm

        5 stars
        1 cup

        Reply
    25. xiu

      September 21, 2020 at 10:14 pm

      5 stars
      I make arepas with PAN flour all the time. I tried making the egg filled ones twice now and failed both times. I tried making them both thin or thick and when I tried to split them open, they cracked or split apart and could not get the egg to go in

      Reply
      • Erica Dinho

        September 30, 2020 at 1:15 pm

        5 stars
        You have to practice. It gets easier.

        Reply
      • HK

        September 30, 2020 at 1:23 pm

        5 stars
        Hi xiu, i found if I spooned oil over the top of the arepas they puffed up and I was able to easily open them and fill them with the egg. I had to constantly spoon the oil until the whole thing was puffed.

        Good luck!

        Reply
    26. Samar

      December 06, 2020 at 6:20 pm

      5 stars
      I love making these but they are either a hit or a miss. My biggest issue is they crack and can't hold the egg. My solution has been to make them thicker but then they are thick and undercooked. Any advice on how to make them 1 1/2 without them cracking? The cracking happens in the first fry.

      Reply
      • KW

        September 04, 2021 at 4:21 pm

        I did something similar and just cooked them a bit longer before putting in the egg. It worked pretty well and was very good!

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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