Scrambled Eggs Venezuelan Style - Perico (Venezuela)


Perico are scrambled eggs cooked with  tomato, onion and sprinkled with fresh cilantro.

Recipe Scrambled Eggs Venezuelan Style 

4 eggs
2 tomatoes chopped
1 medium onion chopped
1 tablespoon vegetable oil
½ tsp of Salt

¼ tsp black pepper
Cilantro to garnish
Habanero or Jalapeño pepper
(optional- if you like spice hot)

Whisk eggs with salt and pepper and set aside.
Heat olive oil in a large frying pan. Brown the onion and then tomatoes, cook for about 5 minutes to medium heat.
Pour eggs into the pan stirring them and cook for about 3 minutes.
Sprinkle with fresh cilantro.
Serve warm.

You can eat with Arepas or French baguette.

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