Arepas with perico scrambled eggs and black beans

Ingredients

For 1 serving

• Corn flour70 g
• Eggs2
• Tomatoes120 g
• Spring onions2
• Cooked black beans80 g
• Avocado30 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: eggs,

Method

1. In a bowl put the maize flour with a pinch of salt and gradually add warm water (about one and a half times its volume), kneading until the dough is soft, smooth and doesn't crack. Rest it 5 minutes, then shape 2 discs about 1.5 cm thick.
2. Heat a non-stick frying pan over medium-low heat with a film of oil and cook the arepas for 6 minutes per side, until they have a golden crust and sound hollow when tapped.
3. Meanwhile slice the spring onions and dice the tomatoes. Heat the remaining oil in another pan over medium heat and fry them for 3 minutes, until soft.
4. Beat the eggs with a pinch of salt, pour into the pan and scramble over low heat for 2 minutes, until set but still creamy. Warm the drained black beans with a splash of water.
5. Split the arepas into pockets with a knife and fill them with the perico, beans and sliced avocado.