Perico Venezolano

Name: Perico Venezolano
Total time: 15 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 2 tbsp oil or butter; 1/2 onion, finely diced; 1/2 red bell pepper, finely diced; 2 tomatoes, diced and seeded; 8 eggs; salt and pepper; arepas, to serve

by CommunityKitchen

VenezuelanEasy15 minServes 4

Venezuela's everyday scrambled eggs, cooked soft through a sofrito of onion, bell pepper, and tomato and stuffed into an arepa the way Americans fill a bagel with eggs and toast.

Per
serving

230kcal

14gprotein

6gcarbs

17gfat

Ingredients

2 tbsp oil or butter
1/2 onion, finely diced
1/2 red bell pepper, finely diced
2 tomatoes, diced and seeded
8 eggs
salt and pepper
arepas, to serve

Before you cook

Finely dice the onion and bell pepper.
Dice and seed the tomatoes.
Crack the eggs into a bowl and beat them lightly.

Steps

Heat the oil in a skillet over medium heat.
Add the onion and bell pepper and cook for 4 minutes until softened.
Add the tomatoes and cook for 3 minutes until they break down slightly.
Season the vegetables with salt and pepper.
Pour the beaten eggs into the skillet.
Stir gently and continuously, scraping the bottom of the pan, until the eggs form soft, loose curds, about 3 minutes.
Remove the skillet from the heat while the eggs still look slightly wet, since they will keep cooking.
Spoon the perico into split arepas and serve immediately.

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