Arepas for Breakfast

Two breakfast arepas served open-faced: one topped with a fried egg and stewed meat, the other with an avocado-forward mash of beans and tomato. In Colombia, arepas are griddled corn cakes eaten throughout the day and paired with a wide range of savory accompaniments. This breakfast uses the same corn base for two distinct combinations, illustrating the flexibility of the arepa rather than a single fixed preparation.