Corn Cakes with “Egg-shaped Pockets”

This is a typical dish from the Caribbean region of Colombia where they are sold on street stalls with a cup of coffee for an afternoon snack.

Egg-Stuffed Corn Cakes

Total Time: 25 minutes

Serving Size: 8

Calories per serving: 192.14

Fat per serving: 7.58g 12%

Saturated fat per serving: 1.89g 9%

Carbs per serving: 22.84g 8%

Protein per serving: 8.31g 17%

Fiber per serving: 2.14g 9%

Sugar per serving: 0.37g

Sodium per serving: 431.15mg 18%


  • 2 cups white corn flour
  • 2 1/2 cups warm water
  • kosher salt
  • 1 Tbs olive oil, plus more for frying
  • 8 eggs
  • Hot sauce, for serving (optional)


  1. Mix corn flour and salt in a bowl.
  2. Stir in 2 1/2 cups warm water and one tablespoon olive oil until dough forms; knead until smooth, 2–3 minutes.
  3. Divide dough into eight 4-oz. balls.
  4. Heat oil in a saucepan until a deep-fry thermometer reads 325°.
  5. Flatten balls into round disks. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to paper towels to drain.
  6. Increase oil to 375°.
  7. Slice incision horizontally without cutting all the way through to make a pocket. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes.
  8. Drain on paper towels; serve with hot sauce (optional).
  1. Indian eagle congratulates you for making a progress in your blogs. Your information are really worthy…

  2. These are called “Arepa e’ Huevo” [arepaeuevo] and are typical from Luruaco a small town in the north coast of Colombia. They are commonly eaten for breakfast and sometimes, when people must have lunch out, with a soda, or coffee. They are the glorious result of the mix of our pre-hispanic heritage (the indigenas from the “Mocaná” tribe) and the one from Spain. (Just here giving more information about it as I’m from here.)

  3. …and rading the instructions, it would be a good idea to tell people taht are going to give it a try for the first time that it requires certain practice so the egg stays inside the pocket, it is kind of frustrating, and sometimes reserving a little dough to cover the whole of the pocket to heolp the egg stay inthe pocket…for beginners maybe? My mother used to do it that way at the beginning. Now she just throw the arepa trusting exclusively in the teperature of the oil, which is what actually helps the egg to stay in place.

Leave a Reply

Your email address will not be published.