Instructions

1. In a large bowl, combine the precooked cornmeal, water, and salt. Mix well until a soft dough forms.
2. Divide the dough into 6 equal portions and shape each portion into a ball.
3. Flatten each dough ball into a disc, about 1/4 inch thick.
4. Heat about 1 inch of vegetable oil in a large skillet over medium heat until shimmering.
5. Carefully place one flattened dough disc in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the cooked arepa from the skillet and set aside on a paper towel to drain excess oil. Repeat with the remaining dough discs.
7. Once all the arepas are cooked, make a small hole in the center of each arepa using a knife or spoon, creating a pocket.
8. Crack an egg into each hole, taking care not to break the yolk.
9. Return the arepas to the skillet and cover with a lid. Cook for 3-4 minutes, or until the eggs are cooked to your desired doneness.
10. For added flavor, serve the arepas de huevo warm with optional toppings like sliced avocado, spicy salsa, or crumbled cheese.