Can I make the arepas ahead of time?

Yes, you can prepare the arepas dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

What if I don't have pre-cooked cornmeal?

Unfortunately, you really do need the pre-cooked cornmeal for arepas. It is sold under the brand name P.A.N. Harina. Regular cornmeal just wont cut it, I'm afraid.

Can I add cheese to the arepas dough?

Absolutely! Adding some shredded cheese, such as mozzarella or queso fresco, to the arepas dough can add a delicious flavor and texture. Just mix it in with the other ingredients before shaping the arepas.

Can I use different types of beans?

Of course! While this recipe calls for black beans, you can easily substitute them with pinto beans, kidney beans, or any other type of bean you prefer. Just adjust the seasoning accordingly.

What can I serve with these arepas?

These breakfast arepas are delicious on their own, but they also pair well with other South American-inspired dishes like plantains, avocado slices, or a side of fresh salsa. A cup of strong coffee is always a great addition too!

Can I freeze the cooked arepas?

Yes, you can freeze cooked arepas. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Reheat them on a griddle or in the oven until warmed through.

I remember when I first tried arepas at a small street vendor in Cartagena, Colombia. The warm, slightly crispy corn cakes filled with flavorful ingredients were an instant obsession. Since then, I've loved experimenting with different fillings, and this breakfast version with eggs and beans is a personal favorite. Trust me, this recipe will transport you straight to the sun-kissed streets of South America, without the jet lag!

Arepas are incredibly versatile. While this recipe focuses on a classic breakfast combination, don't be afraid to get creative! Try adding some shredded cheese, avocado slices, or even a dollop of spicy salsa for an extra kick. It's all about making it your own and enjoying the process. Plus, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions. My sister, who's gluten intolerant, absolutely loves these!

South American: Global Flavors Breakfast Arepas with Eggs and Beans

Name: South American: Global Flavors Breakfast Arepas with Eggs and Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: South-American
Ingredients: 2/3 cup Pre-cooked cornmeal (P.A.N. harina); 5/6 cup Warm water; 1/3 teaspoon Salt; 1/3 tablespoon Olive oil; 1/6 medium Onion; 1/3 clove Garlic; 1/3 can (15 ounces) Canned black beans (drained and rinsed); 1/6 teaspoon Cumin; 1/12 teaspoon Chili powder; 4/3 large Eggs; 2/3 tablespoon Milk or cream; 1/3 tablespoon Butter

Start your day with a taste of South America! These savory breakfast arepas, filled with fluffy scrambled eggs and hearty beans, offer a delightful twist to your morning routine. It's a simple yet satisfying way to explore global flavors right in your own kitchen.

⏳ Yield & Time

Yield: 3 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

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.
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.
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.
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.
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.
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!
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.
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!
Serve immediately and enjoy your delicious South American-inspired breakfast! ¡Buen provecho!