Cartagena Arepa de Huevo

Ingredients

• •White corn flour
• •Water
• •Salt
• •Egg
• •Vegetable oil

Steps

1. 1Combine the white corn flour with warm water and a pinch of salt, kneading the mixture by hand for a few minutes until it forms a smooth, pliable dough.
2. 2Divide the dough into small balls and flatten each one into a disc about a quarter inch thick.
3. 3Heat vegetable oil in a deep pot to about 350 degrees Fahrenheit.
4. 4Fry the discs in the hot oil for about 2 minutes per side, until they puff slightly and turn a pale golden color, then remove them to drain.
5. 5While each arepa is still warm, carefully slice a small opening along one edge to create a pocket without tearing through the other side.
6. 6Crack a raw egg into a small cup, then pour it carefully into the pocket of the arepa.
7. 7Pinch the opening closed as best you can and return the stuffed arepa to the hot oil immediately.
8. 8Fry for about 3 more minutes, turning gently, until the outside is deep golden brown and the egg inside has set.
9. 9Drain briefly on paper and serve hot, often with a dab of hot sauce on the side.