Arepas de Huevo (Egg-Stuffed Corn Cakes)

  • Serves

    serves 8


Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia. This recipe first appeared in our November 2013 issue with Freda Moon's story Hot Pockets.


  • 2 cups precooked white corn flour, preferably Harina P.A.N.
  • 1 12 tsp. kosher salt
  • 1 tbsp. canola oil, plus more for frying
  • 8 eggs
  • Hot sauce, for serving (optional)


Step 1

Mix corn flour and salt in a bowl. Stir in 2 1⁄2 cups warm water and 1 tbsp. oil until dough forms; knead until smooth, 2–3 minutes. Divide dough into eight 4-oz. balls. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Flatten balls into 5" disks, about 1⁄4" thick. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to paper towels to drain.

Step 2

Increase oil to 375°. Working with one arepa at a time, slice a 3" incision horizontally without cutting all the way through to make a pocket. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes. Drain on paper towels; serve with hot sauce, if you like.

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