Arepa de huevo, a specialty of Colombia’s Caribbean coast, is made by partly cooking a corn dough disk in an air fryer, opening it to add a raw egg, then cooking it again. The runny yolk in the center is a breakfast surprise children especially enjoy. Using an air fryer instead of traditional deep-frying significantly reduces the amount of oil.
Knead the pre-cooked corn flour with warm water and salt until smooth. Divide the dough into four pieces and shape them into flat disks.
Cover the disks with a damp towel and let them rest for 10 minutes. This makes the dough easier to shape without cracking.
Arrange the disks in an oiled air fryer basket and cook at 170°C / 340°F for 12 minutes, turning 1 time. Remove them when the edges have firmed and puffed.
Use a knife to open a small pocket along the edge of each disk. Crack an egg inside and press the edges closed with your fingers. If you do not have an air fryer, you can also cook them in an oven preheated to 180°C / 355°F.
Return the filled arepas to the basket and cook at 170°C / 340°F for another 15 minutes, until the egg white is set. Serve hot.
Before cracking the egg into the disk, make sure its edge is firm; otherwise, the egg white may leak out. Allergen: contains eggs.
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