Arepa de huevo

Step 1: Mix 10 ½ oz precooked yellow cornmeal (masarepa), 1 tsp salt and 1 tsp sugar, add 1 ¾ cups warm water and knead into a smooth, soft dough that doesn't crack. Rest for 5 minutes.

Step 2: Divide into 6 balls. Flatten each between two sheets of plastic or baking paper into a thin round, about 5 mm thick and 13 cm across.

Step 3: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F over a medium-high heat. Fry the rounds one or two at a time; after 30 seconds, gently press them under the oil and they will puff into a balloon. Fry until puffed and pale gold, 2–3 minutes. Drain.

Step 4: Let each arepa cool for 1 minute, then cut a 5 cm slit along one edge with a small knife to open a pocket without piercing the other side.

Step 5: Crack each of the 6 eggs into a cup with a pinch of ½ tsp salt, then pour carefully into the pocket while holding the arepa upright.

Step 6: Seal the slit: press a little extra dough over the opening, or simply pinch the edges together.

Step 7: Slide the filled arepa back into the hot oil, slit side down first, and fry until deep golden and crisp and the egg is set, 3–4 minutes, turning once. The common mistake is overfilling with a large egg, which leaks into the oil.

Step 8: Drain on kitchen paper and serve hot with ají picante.