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Arepas con Huevo: A Colombian Energy Breakfast; Arepas con Huevo, or Egg-Filled Arepas, is a beloved traditional breakfast from the vibrant Caribbean coast of Colombia. These arepas offer a unique and delightful start to any day, especially when you need an extra boost of energy. The first time my husband encountered these on the bustling streets of Cartagena de Indias, he was so intrigued by the clever method of inserting an egg into the arepa that he stopped to watch the entire process.

Ingredients:
3 cups precooked white cornmeal
1½ teaspoons salt
3 cups hot tap water
12 whole eggs
4 cups oil for frying

Instructions:
1. Prepare the Dough:
In a bowl, mix the cornmeal and salt with a fork. Gradually add the water and knead with your hands until you have a soft yet firm dough. Let it rest at room temperature, uncovered, for 15 minutes.

2. Form the Arepas:
Divide the dough into 12 equal portions, reserving a small amount for later use. Place each portion between two pieces of plastic wrap and flatten with a heavy pan to about 1/6 inch thick.

3. Fry the Arepas:
Heat oil in a deep pot to 325°F. Fry the arepas individually for about 1½ minutes on each side or until they puff up. Remove carefully with a slotted spoon to avoid cracking, and drain on a rack with the puffed side up.

4. Add the Egg:
Cut a 1-inch slit into the puffed side of each area to access the air pocket. Pour a whole egg, previously cracked into a small cup, into the arepa. Seal the slit with the reserved uncooked dough and return to the hot oil. Fry for an additional 2 minutes per side.

5. Serve Hot:
Drain the arepas briefly on paper towels and serve immediately while very hot.

Join me, Chef Pachi, as we explore the rich flavors and nourishing power of Colombian cooking. With this recipe, you can bring a taste of Cartagena to your kitchen and start your day with a fulfilling and delicious traditional meal.