Steps
- Mix 1 cup of yellow masarepa, ½ teaspoon of salt, and ½ teaspoon of sugar. Add 1 cup of warm water and work into a dough. Rest for 5 minutes.
- Reserve a small piece of dough for sealing. Divide the rest into 4 balls, then flatten between sheets of parchment to ¼in / 5mm thick.
- Heat 2in / 5cm of vegetable oil to 350°F / 175°C in a heavy pot. Fry each arepa for 3 minutes, turning halfway through. Drain on paper towels.
- When cool enough to handle, cut a 1½in / 4cm opening into the side of each arepa to form a pocket, without cutting through.
- Use 4 eggs, cracking each into a small cup before sliding it into an arepa. Seal the openings with the reserved dough.
- Fry each filled arepa for 4 minutes, until the egg is set. Drain on paper towels.