In this recipe we bring a very popular option from the Atlantic and Pacific coasts of Colombia, the famous Colombian egg arepa that is consumed as an appetizer or for breakfast. Egg arepas require technique both in the preparation of the dough and its cooking, so do not miss the step-by-step details of this Caribbean delicacy.
Ingredients to make Colombian Egg Arepas:
- 1 pound of cornmeal
- 1 liter of sunflower oil for frying
- 5 units of Eggs
- 1 teaspoon salt
- Water
- 1 stick of margarine
How to make Colombian Egg Arepas:
1 The first step to make our egg arepas is to pre-list the ingredients of the recipe.
2 To make the base dough for the arepas, we take the corn flour for arepas to a bowl.
3 Take the necessary water, according to the instructions on the flour package, to a pot and heat together with the margarine until it melts. Mix well.
4 Pour the hot water over the flour and let stand for about 10 minutes.
5 Knead with your hands until the dough has a firm consistency and make medium balls as shown in the photograph.
6 Crush the balls forming the arepas, you can do it with your hands or help yourself with a plate. The idea is that they have the shape that is seen in the photograph.
7 Take a deep pot over medium heat and add the liter of sunflower oil. We must bear in mind that we must add each arepa alone and when the oil is very hot, what this will do is that our arepa inflates during cooking and we must remove it from the oil.
8 Besides, very carefully we add the egg in a bowl making sure that the yolk does not break.
9 With great care and without burning ourselves, we make an opening on the side of the already fried arepa. We introduce the egg and close with a little more dough. Then we put the arepa back in the pot with oil to finish frying and cook the egg.
10 Remove our Colombian egg arepas from the heat and remove excess oil with absorbent paper. Serve the arepas for breakfast and accompany them with a little cheese and an amaranth and papaya smoothie to start the day with energy
