Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Arepa con Huevo
Marian Blazes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Yield: 4 arepas
Nutrition Facts (per serving)
422 Calories
27g Fat
36g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 422
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 25%
Cholesterol 194mg 65%
Sodium 355mg 15%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 12%
Total Sugars 0g
Protein 10g
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 2mg 14%
Potassium 201mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Arepas con huevo are the ultimate in breakfast comfort food. They're delicious corn cakes fried in oil, then split and filled with an egg and fried again until the egg is just cooked. They rival sausage and biscuits. Arepas are made with a special precooked corn meal called masarepa, which you can find in Latin markets or in the Latin food section of some supermarkets.


  • 1 1/2 cups masarepa cornmeal

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, optional

  • 1 1/4 cups hot water

  • 1 tablespoon unsalted butter, melted

  • 4 large eggs

  • 6 cups vegetable oil, for frying

Steps to Make It

  1. Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.

  2. Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.

  3. Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.

  4. Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.

  5. Fry the arepas for a couple of minutes on each side, until golden.

  6. Remove from heat and place arepas onto a plate lined with paper towels.

  7. When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.

  8. Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.

  9. Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.

  10. Remove from heat, season with salt and pepper to taste, and serve warm.