perico venezolano

Name: Perico Venezolano
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Latin American
Ingredients: 2 tablespoon(s) vegetable oil; 1 - onion, finely chopped; 1 - bell pepper red, green or yellow (or a bit of each), finely chopped; 2 - garlic cloves, minced; 2 - tomatoes, seeded and chopped; 6 - eggs, lightly beaten; - salt and pepper, to taste

(1 RATING)

13 Pinches 2 Photos

Annacia *

Moose Jaw, SK

Updated on Aug 10, 2014

A popular breakfast dish in Venezuela is perico, eggs scrambled with onions, tomatoes and peppers. It's colorful name means "parakeet" in Spanish.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons vegetable oil
1 - onion, finely chopped
1 - bell pepper red, green or yellow (or a bit of each), finely chopped
2 - garlic cloves, minced
2 - tomatoes, seeded and chopped
6 - eggs, lightly beaten
- salt and pepper, to taste

How To Make perico venezolano

Step 1

Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.

Step 2

Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
Step 3

Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
Step 4

Serve with bread or tortilla's and a slice of fresh cheese.
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