Puerto Rican Arepas with Zesty Sofrito and Fried Eggs

In a large bowl, combine the masarepa, warm water, and 1 teaspoon of salt. Mix well until a dough forms. Knead for 2-3 minutes until smooth and pliable. Let the dough rest for 5 minutes.

While the dough rests, prepare the spicy sofrito. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the red bell pepper, green bell pepper, and red onion. Sauté for 5-7 minutes until softened.

Stir in the minced garlic, chopped cilantro, and aji amarillo paste. Cook for another 2 minutes, stirring constantly, until fragrant. Remove from heat and set aside.

Divide the arepa dough into 4 equal portions. Shape each portion into a ball, then flatten it into a disc about 1/2 inch thick and 4 inches in diameter.

Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and crispy on the outside and cooked through.

While the arepas cook, fry the eggs. In a separate non-stick skillet, heat a small amount of oil or butter over medium heat. Crack each egg into the skillet and fry for 2-3 minutes, or until the whites are set and the yolks are still runny.

Carefully slice each cooked arepa horizontally, creating a pocket. Fill each arepa with a generous spoonful of the spicy sofrito, then top with a fried egg. Serve immediately.