Colombian Arepa Breakfast Bowl: Avocado, Eggs, and Chorizo
A flavorful colombian breakfast perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 4 large arepas (preferably made from pre
- cooked cornmeal)
- 2 ripe avocados, halved, pitted, and sliced
- 4 large eggs
- 1 cup chorizo sausage, diced (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil or butter in a non stick skillet over medium heat. Add the diced chorizo and cook until browned and cooked through, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, crack the eggs and cook them to your desired preference (over easy, sunny side up, or over har
- . Season with salt and pepper.
- While the eggs are cooking, warm the arepas in the microwave or on a grill until heated through and slightly crispy.
- Assemble the breakfast bowls by placing two arepas in each bowl. Top with cooked chorizo, sliced avocado, and a fried egg. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Chef’s Insight
Experiment with different herbs or spices to customize this recipe according to your taste preferences.
Notes
This recipe is designed to be photographed and shared on social media platforms like Instagram and Pinterest, making it perfect for food bloggers and influencers.