📖 Instructions

1. First, prepare the arepas: In a large bowl, combine 2 cups of pre-cooked cornmeal (such as P.A.N. harina), 2 1/2 cups of warm water, and 1 teaspoon of salt. Mix well with your hands until a soft dough forms. Let it rest for 5 minutes.
2. While the dough rests, let’s get started on the beans: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 diced onion and 1 clove of minced garlic. Cook until softened, about 3-5 minutes. This is where the magic begins, folks! The smell alone is worth it.
3. Add one can (15 ounces) of drained and rinsed black beans to the saucepan. Stir in 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, and a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly thickened. Feel free to mash some of the beans for a creamier texture; its all about what you prefer! Mashing just a bit really elevates the beans.
4. Now, let's prepare the scrambled eggs: In a separate bowl, whisk 4 large eggs with 2 tablespoons of milk or cream, and a pinch of salt and pepper. I like to add a tiny splash of hot sauce for a little zing! But that’s my personal touch.
5. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are set but still slightly moist. Be careful not to overcook them! Nobody likes dry eggs. Take them off the heat just before they look completely done; they'll continue to cook from the residual heat.
6. Now back to those arepas! Divide the dough into 6 equal portions. Shape each portion into a flattened disc, about 3-4 inches in diameter and 1/2 inch thick. Don't worry if they're not perfect; rustic is charming!
7. Heat a lightly oiled griddle or large skillet over medium heat. Place the arepas on the hot surface and cook for about 5-7 minutes per side, or until they are golden brown and slightly crispy. You want that beautiful golden color.
8. To assemble, slice each arepa horizontally, like a pita bread. Fill each arepa with a generous portion of scrambled eggs and black beans. I like to top mine with a little bit of crumbled queso fresco or a dollop of sour cream, and mayby even a little pico de gallo, but again, its all your personal taste!
9. Serve immediately and enjoy your delicious South American-inspired breakfast! ¡Buen provecho!