Name: Colombian arepas with egg and cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g pre-cooked white cornmeal (masarepa); 300 ml warm water; 1 tsp salt; 4 pc egg (one per arepa); 120 g shredded cheese (queso fresco / mozzarella); 2 tbsp butter or oil for cooking; 1 medium avocado (sliced, to serve); 2 tbsp ají picante (to serve)

Recipes
Colombian arepas with egg and cheese
Vegetarian

Colombian/Venezuelan staple — toasted cornmeal cakes split and stuffed with melty cheese + fried egg, topped with avocado and ají.

kcal

420

P

18g

C

50g

F

16g

⏱ 35 min

✂ 15 prep

👤 4 serves

🧊 1fridge

Ingredients

250 g pre-cooked white cornmeal (masarepa)
300 ml warm water
1 tsp salt
4 pc egg (one per arepa)
120 g shredded cheese (queso fresco / mozzarella)
2 tbsp butter or oil for cooking
1 medium avocado (sliced, to serve)
2 tbsp ají picante (to serve)

Steps

Mix masarepa + water + salt; knead 2 min; rest 5 min covered.
Form 4 discs ~1 cm thick.
Cook on dry skillet medium-low 4-5 min per side until golden + slightly puffed.
Split each arepa; stuff with cheese.
Fry an egg per arepa; tuck inside.
Top with avocado + ají picante.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
13%

Calcium

22%

B12

42%

Omega-3

27%

Zinc

25%

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