Arepa de huevo, from Colombia's Caribbean coast, is made by part-cooking a corn dough disc in the air fryer, then cracking a raw egg inside and cooking it again. The runny yolk that spills out when it is cut is a favourite breakfast surprise for children. Using the air fryer instead of deep-frying cuts the fat noticeably.
Knead the corn flour with the warm water and salt until you get a smooth dough. Divide it into four pieces and flatten each into a disc.
Cover the discs with a damp cloth and let them rest for ten minutes; this lets the dough hold its shape without cracking.
Arrange the discs in the greased air fryer basket and cook at 170°C for twelve minutes, flipping once, until the edges firm up and puff slightly.
Cut a small pocket into the edge of each disc with a knife and crack an egg inside, then press the edges closed with your fingers. If you do not have an air fryer, you can bake them in an oven preheated to 180°C instead.
Return the filled arepas to the basket and cook at 170°C for a further fifteen minutes, until the egg white has set, then serve hot.
Make sure the edge of the disc has firmed up well before cracking in the egg, or the white will leak out. Allergens: contains egg.
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