Arepa con Huevo is one of Colombia's most beloved street foods, born in Barranquilla on the Caribbean coast. A thin corn arepa is first fried until puffed, then an egg is cracked directly inside, and it's fried again to perfection. The result is a crispy, golden shell with a perfectly cooked egg inside. In California's Colombian communities, this is the ultimate Saturday morning breakfast.
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⏱ COOK DETAILS
🕐 Prep: 10 min
🍳 Cook: 8 min
🍽 Yield: 4 arepas
🌶 Cuisine: Colombian
🔥 Calories: ~290
⭐ COMMUNITY RATING
4.8/5
Based on 76 reviews
📋 Ingredients
- 2 cups masarepa (Colombian yellow or white corn flour)
- 2 cups warm water
- 1 tsp salt
- 1 tbsp butter
- 4 large eggs
- Vegetable oil for frying (about 2 cups)
- Suero costeño or sour cream for serving
- Hot sauce to taste
👨🍳 Instructions
- Make the dough: Mix masarepa, warm water, salt, and butter until smooth. Knead 2 minutes. The dough should be slightly more firm than Venezuelan-style masa.
- Shape thin arepas: Form 4 small balls and flatten to 3-inch thin discs (about ¼-inch thick). These are thinner than regular arepas.
- First fry: Heat oil to 350°F in a deep pan or skillet. Fry arepas 2–3 minutes until they puff up and float. They should inflate like small pillows.
- Add the egg: Quickly remove from oil, make a small slit in the side, and pour in a cracked raw egg. Press the slit closed.
- Second fry: Return to hot oil and fry 3–4 more minutes until golden and the egg is cooked through. The egg inside should be set but slightly jammy.
- Drain on paper towels. Serve with suero costeño, hot sauce, or ají picante. Eat immediately.
💡 Pro tip: The first fry must create the "pocket" before the egg goes in. If the arepa doesn't puff in the oil, your oil isn't hot enough or the masa is too thick.
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Compare all 2026 models →
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