Breakfast
Venezuelan Perico
Scrambled eggs with tomato and onion, the classic creole breakfast.
VegetarianGluten-free
Ingredients
- 6 eggs
- 2 ripe tomatoes
- 1 medium onion
- 1 small red bell pepper
- 2 tablespoons of oil
- 1 sprig of chives
- Salt and pepper to taste
Step-by-step
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- Place the onion, tomato and bell pepper in the mixing bowl and chop 3 sec/speed 4.
- Add the oil and saute 6 min/120 degrees/speed 1 until the onion is translucent.
- Beat the eggs separately with salt, pepper and the chopped chives.
- Pour the beaten eggs into the mixing bowl over the sofrito.
- Cook 4 min/90 degrees/reverse/spoon speed, stirring gently.
- Check that the eggs are set but creamy and adjust the salt.
- Serve immediately over hot, freshly opened arepas.
Tips
- Do not overcook so the perico stays juicy.
- The chives bring the fresh aroma characteristic of perico.
- Serve it with arepa, bread or fried plantain.
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