Combine the warm water and salt in a large bowl. Add the areparina and mix in with your hands.

The dough should not stick to your hands and be relatively thick. Allow to rest for 3 minutes. Split into 4 equal portions and form each into thick disks. Prepare a pan by rubbing butter all over it. Place the arepas on the pan.

Turn the heat to medium heat, tightly seal with aluminum foil and a pan lid. Cook for 5 to 8 minutes. Uncover and check if the bottoms have turned golden brown, if not cover and cook until it is golden brown. Once flipped, allow to cook, uncovered, the over side until that side is also golden brown. Take off the heat and set aside to slightly cool.

Whisk together the eggs in a small bowl, set aside. Heat a frying pan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the tomatoes and cook until just heated up, about 2 minutes. Add the eggs and mix together well. Let sit and cook for about 1 minute. Mix again, the eggs should be still a bit runny.

Reduce the heat to medium. Mix in the cheese and cook until the eggs are cooked through and the cheese is melted. I personally like my eggs to be a little runny. Remove from the heat and fold in the cilantro.

Cut each of the arepas in half and add a small amount of butter to each. Allow it to melt. Split the eggs between the 4 arepas. If you would like to add one more flavor to this meal, feel free to add a quarter of a small avocado to each.