Bandeja Paisa Breakfast Bowl with Mini Arepas

Preheat oven or toaster oven to 350°F (175°C) or follow package instructions for reheating arepas. If using homemade arepas, cook them according to your recipe.

While arepas are heating, cook the chorizo. In a skillet over medium heat, cook the crumbled or sliced chorizo until browned and cooked through. Drain any excess grease and set aside.

In the same skillet, add the chicharrón and heat until crispy. Remove from skillet and set aside.

In a separate small saucepan, heat the red beans over low heat. Simmer for about 5 minutes to warm through.

In the same skillet used for the chorizo and chicharrón, add 1 tablespoon of vegetable oil. Fry the plantain slices until golden brown and caramelized on both sides. Set aside.

Add the remaining tablespoon of vegetable oil to the skillet. Fry the eggs to your desired doneness (sunny-side up or over-easy are recommended). Season with salt and pepper.

Assemble the breakfast bowls: Place 3 mini arepas in each bowl. Top with chorizo, chicharrón, red beans, a fried egg, avocado slices, and fried sweet plantain.

Season with salt and pepper to taste.