Arepa Rellena con Hogao y Huevo Frito

Combine all-purpose flour, egg, whole milk, melted butter, salt, and baking powder in a bowl. Mix until a soft, workable dough forms — it should pull away from the bowl but stay slightly sticky.

Knead the dough gently for 2 minutes, then cover and let it rest for 10 minutes so the flour hydrates fully.

Dice the tomatoes and yellow onion. Mince the garlic cloves.

Heat olive oil in a pan over medium heat. Add the onion and cook, stirring, until it softens and becomes translucent, about 5 minutes.

Add the garlic and cook for 1 minute until fragrant.

Add the diced tomatoes and salt. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a rich, jammy sauce, about 10–12 minutes. Remove from heat and set aside.

Divide the rested dough into 4 equal portions. Shape each into a ball, then flatten into a thick disc about half an inch thick.

Spoon 2–3 tablespoons of the hogao onto the center of each disc. Fold the dough over the filling and pinch the edges firmly to seal. Gently flatten slightly to form a stuffed arepa.

Heat a thin layer of sunflower oil in a large non-stick or cast-iron pan over medium heat. Place the stuffed arepas in the pan and cook until the underside is golden brown, about 3–4 minutes.

Flip carefully and cook the other side until golden, another 3–4 minutes. Transfer to a baking sheet and finish in a preheated oven at 375°F (190°C) for 8–10 minutes until cooked through.

Flip carefully and cook the other side until golden, another 3–4 minutes. Transfer to a baking sheet and finish in a preheated oven at 400°F (200°C) for 8–10 minutes until cooked through to internal temperature of 165°F (74°C).

In the same pan (or a clean one), heat sunflower oil over medium-high heat until shimmering.

Crack each egg into the pan. Cook until the whites are set and opaque but the yolks remain runny, about 2–3 minutes. Season lightly with salt. Remove from heat.

Slice each stuffed arepa in half and place on a plate. Top each with a fried egg.

Slice the avocado and fan the slices alongside. Scatter fresh cilantro over the top.

Cut the lime into wedges and squeeze generously over everything. Serve immediately while the eggs are still warm and the hogao is rich and jammy.