Arepa De Huevo Recipe

1. In a mixing bowl, mix together the cornmeal, salt and sugar, then slowly add the warm water until a dough begins to form. Use your hands to ensure the dough is well mixed and then leave to rest for 5 minutes.
2. Once the dough is rested, set aside a small portion (to seal each arepa) and then divide the rest into 4 equal pieces. Using the palm of your hands, roll each of the 4 pieces into a ball shape and then flatten each ball into rounds (approximately 1/4 inch thick).
3. Heat a large pot of vegetable to approximately 180 degrees (be wary of the very hot oil!). One by one, using a slotted spoon, add each round (arepa) into the oil and fry for 3 minutes, turning halfway through.
4. Remove the arepa from the oil and drain on a piece of kitchen paper to absorb any excess oil. Once cooled, use a knife to slice halfway along the edge of the arepa to create a 'pocket' (be careful not to slice all the way through).
5. Crack an egg into a small dish and carefully pour into the arepa pocket. Use a bit of the set aside dough to seal the arepa and then add to the hot oil and fry for a further 4 minutes. Once cooked, remove with the slotted spoon and drain on a piece of kitchen paper - serve immediately.

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