Breakfast
Coastal Egg Arepa
Fried corn arepa filled with egg, crispy outside and soft inside.
VegetarianGluten-free
Ingredients
- 500 g pre-cooked yellow corn flour (masarepa)
- 600 g warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 eggs
- Plenty of oil for frying
Step-by-step
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- Put the water, salt and sugar in the mixing bowl and set 2 min/37°C/speed 2.
- Add the corn flour and knead 3 min/closed lid/dough mode until a smooth dough forms.
- Let the dough rest, covered, 10 minutes so it hydrates well.
- Shape into balls and flatten into thin discs about 12 cm across.
- Fry the discs in hot oil for a few seconds until they puff up and form a pocket.
- Remove each arepa, make a small cut at the edge and carefully pour in a raw egg.
- Seal the cut and return to the oil to fry 2 minutes per side until golden.
- Drain on paper towels and serve hot.
Tips
- The oil needs to be at medium heat so the arepa puffs up without burning.
- Get the egg into the pocket quickly before it seals shut.
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