"During a visit to Barranquilla, Colombia, I got the chance to taste an arepa de huevo. My friend got the recipe for me and now it's a special treat.
The fried dough coupled with the egg is beyond words. Such a tasty dish!"
Mix pre-cooked corn meal, salt, and sugar (if used) in a medium-sized bowl.
Add hot water and mix with your hands.
Once the dough retains its shape, roll it into a ball and let rest for 5 to 10 minutes.
While waiting for the dough, fill your fryer or pot with enough oil to let the arepas "swim" a little, about 4 inches deep. The oil should be 350 degrees.
After the dough has sat for 5 minutes, divide it into 4 equally-sized balls. Set aside a little extra dough for repairing holes.
Place a ball of dough onto a sheet of plastic wrap and place a second sheet of plastic wrap on top of the ball. Using a pan or plate with a flat surface, flatten the dough into a round (about 1/4 inch thick).
Using your fingers, repair the edges of the round so that they're smooth.
Carefully place the round, or arepa, into the oil and fry for 1 1/2 minutes per side. The arepa should puff up in the oil.
Carefully remove the arepa from the oil and let it drain on some paper towels.
When the arepa is cool enough to touch, cut a hole (about 3 inches) on the puffed side (near the edge) of the arepa.
Crack open an egg into a small glass and carefully pour it into the hole in the arepa. Quickly repair the hole using the dough you set aside.
Place the arepa into the oil and fry until the egg is no longer runny, 2 minutes per side.
Remove the arepa de huevo from the oil, let drain on paper towels, and serve as soon as it's cool enough to eat.