Patricia McCausland-Gallo

Arepas con Huevo

Egg-filled Arepas

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Preparation info

  • Twelve

    6 inch arepas
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

From my hometown on the Caribbean coast of Colombia, this is hearty breakfast fare! Eat them on days when you need extra energy. My husband first ate one of these in the streets of Cartagena de Indias, and was so surprised that he had to stand and watch how they got the egg into the arepa.

Ingredients

  • 3 cups precooked white cornmeal*
  • 1½ teaspoons salt
  • 3 cups<

Method

  1. In a bowl, mix the cornmeal and salt with a fork. Add the water and mix with your hands for about a minute, or until you have a soft yet firm homogenous mixture; this is the arepa dough. Let it rest uncovered at room temperature for 15 minutes.
  2. Divide the dough into 12 equal balls, leaving a small piece of dough aside for use later in the recipe. Lay a piece of

Photos