The arepa, a worthy representative of Colombian cuisine, is a food whose main ingredient is corn, whether ground or precooked flour. Both styles are very common in typical Colombian dishes along with a traditional flattened disc shape. In fact a vast number of recipes are known to exist, leading to a large diversity of styles making arepas. One of them is the Arepa de Huevo, which is a typical meal for people on the coast to eat for breakfast.
- 1 and a half cups of precooked corn flour, preferably yellow
- 1 and a half cups of water
- 4 eggs
- Salt to taste
Mix the corn flour with the water, adding a little salt and then knead it until you get a compact mixture, not too hard or too soft. When you have the desired density, proceed to making the dough balls and push them into flattened circles which will be the arepas. Put them into the preheated skillet and let them cook for about 3 minutes. Next, remove the excess oil and make a slot in each arepa using a knife. At the same time, crack some eggs and pour them into the slot using a funnel or other similar device. Finally, add a small portion of dough to the gap to prevent the egg from coming out. Press them closed with your fingertips and fry them again until golden. Remove them and they are ready for enjoyment.