Venezuelan Perico - Scrambled Eggs with Onions and

Baby Kato

By
@BabyKato

Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with sautéed onions, tomatoes, and peppers.

Recipe courtesy of Marian Blazes

Posted here for play in Culinary Quest.


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Comments:

Serves:

4 - 6

Prep:

5 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1 medium
onion, chopped fine
2 Tbsp
butter
1 Tbsp
vegetable oil
1 medium
tomato, chopped fine
1
green pepper, chopped fine (optional)
4 - 6
eggs
3 Tbsp
cream
salt and pepper to taste

Directions Step-By-Step

1
Whisk eggs together with cream. Set aside.
2
Melt butter with oil in a large nonstick skillet.
3
Sautéed chopped onions over medium heat until translucent.
4
Add tomatoes and peppers and cook over medium heat until soft, 8-10 minutes.
5
Pour eggs into skillet and cook gently, stirring them lightly and flipping them as they cook.
6
Cook to desired doneness, and season with salt and pepper to taste. Serve warm with arepas.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: Latin American
Other Tag: Quick & Easy