Start by making the arepas. Combine the cornmeal, water, and salt in a medium-sized bowl. You want the consistency to be moldable, but not too wet. Add a bit more water, 1 tablespoon at a time, if the dough is too dry.

Using your hands, divide the dough evenly into 4 sections and roll into balls. On your counter, flatten the balls using the palm of your hand so that they are 1/4" thick. 

In a medium-sized cast iron skillet over medium heat, add 2 teaspoons of oil. Once the oil is hot, add 2 of the arepas to the pan. Cook for 2-3 minutes per side, or until they are browning and crisp. Remove from the pan and keep warm. Repeat with the other 2 arepas. If the pan dries out, add 2 more teaspoons of oil. 

In the meantime, cook the chorizo sausages, heat a grill pan over medium heat and brush with 2 teaspoons of oil. Using a knife, make diagonal slices along the length of the sausages, being careful not to cut them all the way through. Slice the sausages on 2 opposite sides. Once hot, add the sausages and cook, rotating occasionally until browned on all sides. Remove from the heat and keep warm.

Using the same cast iron skillet, heat 1 teaspoon of oil over medium-low heat. Once hot, add the green onions to the pan and sauté for 3-4 minutes, or until softened and bright green. Add the cooked rice and the beans to the pan, stirring to combine with the green onions. Cook until heated through. Taste for salt and pepper, season to taste. Set the beans and rice aside.

In the same pan, heat 1 Tbsp of oil over medium heat. Carefully crack all 4 eggs into the pan. Season with sea salt and black pepper. Let the eggs cook for 2 minutes. Gently tilt the pan and using a spoon, gather oil and drizzle over the egg white to cook through. Cook for 1 more minute. 

To serve, divide beans and rice, sausages, eggs, and arepas among 4 plates. Add sliced avocado and enjoy.