Colombian Egg-Filled Arepas Recipe

This recipe uses pre-cooked cornmeal (Harina PAN) for a quick, authentic base. The dough is seasoned simply with salt, a touch of paprika for warmth, and a little chicken bouillon for savory depth. After a brief first fry to set the arepas, each one is slit, filled with an egg, and returned to the hot oil to finish cooking. The result is a golden, crunchy pocket with a soft, flavorful center.

• 2 cups pre-cooked cornmeal (Harina PAN)
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp chicken bouillon powder (optional, for savory depth)
• 2 1/2 cups warm water
• 6 eggs (medium size recommended)
• 2 cups cooking oil for frying (vegetable or other neutral oil)

• 1. In a medium mixing bowl, combine the pre-cooked cornmeal, salt, paprika, and chicken bouillon. Mix the dry ingredients so the seasoning is evenly distributed.
• 2. Slowly add the warm water to the dry mix. Use your hands to bring the dough together. It may feel slightly wet at first; cover the bowl with a towel and let it rest 5–10 minutes. The cornmeal will absorb the water and the dough will firm up.
• 3. Divide the dough into 6 equal portions and shape each into a smooth ball. Using a tortilla press lined with parchment paper, gently flatten each ball into a round disc about the size and thickness of a tortilla. If you don’t have a press, flatten with a heavy pan or rolling pin between sheets of parchment.
• 4. In a deep skillet or frying pan, heat the cooking oil over medium-high heat until it reaches approximately 350°F (175°C) or until a small piece of dough sizzles on contact. Carefully add the flattened arepas in batches, avoiding overcrowding.
• 5. Fry the arepas for 2–3 minutes per side; you want them mostly cooked and set but not fully golden and crispy yet. This first fry cooks the interior and seals the arepa so it can hold the filling.
• 6. Remove the arepas from the oil and drain briefly on paper towels. While still warm and pliable, make a small slit along one edge and form a pocket large enough to hold an egg without leaking.
• 7. Crack an egg into a small bowl, season with a pinch of salt, and gently pour the egg into the pocket. Close and press the seam lightly to seal. If the dough cracks, pinch the edges together to close any gaps.
• 8. Return the stuffed arepa to the hot oil and fry on both sides until the exterior is golden brown and the egg inside reaches your preferred doneness. For a runny yolk, fry about 2–3 minutes per side; for a firmer yolk, fry a little longer. Keep the oil temperature steady for even cooking.
• 9. Remove the finished arepa from the oil and drain on paper towels for a minute or two. Let cool slightly so the filling settles, then serve warm.
• 10. Repeat the process with the remaining arepas until all are filled and cooked. Serve immediately for the best texture and flavor.

Notes