Arepas de Huevo

Ingredients

• Precooked cornmeal (2 cups)
• Water (1 to 1.5 cups (adjust as needed))
• Salt (1 teaspoon)
• Eggs (6 large)
• Vegetable oil (for frying (about 2 cups))
• Aji (Colombian salsa) (to serve (optional))
• Chopped cilantro (for garnish (optional))

Instructions

1. In a large bowl, combine the precooked cornmeal, 1 cup of water, and salt. Mix until a soft dough forms. If the dough is too dry, gradually add more water until it reaches a smooth consistency.
2. Divide the dough into 6 equal portions and shape each into a ball, then flatten each ball into a disk about 1/2 inch thick.
3. Crack an egg into the center of each disk. Carefully fold the edges of the dough up and over the egg, pinching to seal and encase the egg completely.
4. Heat the vegetable oil in a large skillet over medium-high heat. Ensure there is enough oil to submerge the arepas halfway.
5. Once the oil is hot, gently add the arepas to the skillet. Fry for 5-7 minutes on each side, or until golden brown and crispy. Carefully flip to avoid breaking the seal.
6. Once cooked, transfer the arepas to a paper towel-lined plate to drain excess oil.
7. Serve hot, garnished with chopped cilantro and alongside aji for dipping.