Crispy Egg Arepas — Colombian Fried Pockets
Golden-fried cornmeal pockets stuffed with a runny egg and melted cheese. This is the street-food version — quick, crunchy outside, creamy inside, perfect for breakfast or snacking.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 1 cup (or 2 store-bought arepas, thawed) Pre-cooked arepa dough or masa harina
- 2 large Eggs
- ½ cup Shredded mozzarella or queso de mano
- 2 tbsp Neutral oil (vegetable or canola)
- ¼ tsp Salt
- 0.1 tsp Black pepper
- 1 tbsp Fresh cilantro or scallion (chopped, optional)
Instructions
- 1
If using masa harina, mix with warm water (follow package ratio) until it forms a soft dough. Let rest 5 minutes.
- 2
Divide dough into 2 balls. Pat each flat, place cheese + pinch of cilantro in center, seal edges around it.
- 3
Heat oil in a medium skillet over medium-high until it shimmers, about 1 minute.
- 4
Slide arepas into oil. Fry 3–4 minutes per side until deep golden brown and crispy.
- 5
Transfer to a plate. While still hot, use a small spoon to cut a pocket in the top and slip a raw egg inside.
- 6
Sprinkle with salt and pepper. Serve immediately while the egg cooks from residual heat.
Tools you’ll need
- medium skillet (10–12 inch)
- spoon or small spatula
- plate
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