Venezuelan Scrambled Eggs - Perico Venezolano

Total Time
20mins
Prep 10 mins
Cook 10 mins

Posting for the Central/South American region of ZWT. A popular breakfast dish in Venezuela is perico, eggs scrambled with onions, tomatoes and peppers. It's colorful name means "parakeet" in Spanish, and it can be eaten with bread or stuffed into arepas. Found this on Whats4eats.com.

Ingredients Nutrition

Directions

  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.
  2. Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
  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.
  4. Serve with bread or arepas and a slice of fresh cheese.
Most Helpful

I made this as posted, but added a few crushed red pepper flakes for extra spice. I enjoyed this very much. I cut the peppers, onions, and minced the garlic the night before, so I cut my morning cooking time before heading to work. I thought this was delicious! Thanks for sharing. Made for ZWT7 Central South America 2011.

breezermom May 28, 2011

Very nice and easy breakfast. DW really enjoyed these eggs. I used half of a red bell pepper and two small jalapenos. Will do again. Made for C/S America in ZWT7, Saucy Silverodes.

Maryland Jim May 27, 2011

Lovely, light egg recipe that we enjoyed over Homemade Flour Tortillas and with a slice of swiss cheese. Quick and easy to prepare with fresh ingrediants that blended well. Think next time I might even add some jalapena or crushed red peppers for a little kick for personal taste. Made for Central/South America part of ZWT 2011

Bonnie G #2 May 25, 2011