Arepas With Perico Style Eggs Food
VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)
Steps:
- Whisk the eggs together with the cream. Set aside.
- Melt the butter with the oil in a large nonstick skillet.
- Add the chopped onions to the pan and sauté over medium heat until they are translucent.
- Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 minutes.
- Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.
- Cook the eggs to the desired doneness and season with salt and pepper to taste.
- Serve warm with arepas or other bread choices.
Nutrition Facts : Calories 162 kcal, Carbohydrate 3 g, Cholesterol 205 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 128 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)
Once upon a time I lived in Colombia for a year. This was my favorite breakfast there. Serve with buttered toast and cafe con leche (coffee with hot milk). This recipe duplicates that taste memory for me. I once had this with some chopped fresh spinach leaves sauteed with the vegetables, and that was very nice, but that is not how it is normally served. You can use diced yellow onion instead of the green onion if you prefer.
Provided by Heirloom Tomato
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in skillet.
- Saute diced tomato and green onion until liquid from tomato evaporates.
- Sprinkle a little salt over cooked vegetables in pan.
- Add milk to 4 eggs and beat slightly with a fork.
- Add eggs to pan and scramble them over medium heat until done.
- Add salt and pepper.
Nutrition Facts : Calories 236.5, Fat 18.5, SaturatedFat 6.5, Cholesterol 384.2, Sodium 187, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 13.7
VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO
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.
Provided by diner524
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
- 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.
- Serve with bread or arepas and a slice of fresh cheese.
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PERICO- COLOMBIAN EGGS WITH TOMATOES
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- Thoroughly whisk the eggs with a little salt. You want to whisk them quite well, as more air in the eggs makes for a fluffier, lighter end result.
- Heat the oil in a over medium heat in a frying pan (non-stick or well-seasoned cast iron work well). Add the onions and bell peppers and saute for 2-3 minutes. Add the tomatoes and garlic and saute for an additional 2 minutes, taking care to stir gently to avoid crushing the tomatoes.
- Reduce the heat to medium/low. Season the vegetables in the pan with a pinch of salt (and pepper, if you like, though I leave it out). Pour the eggs over the vegetables and stir constantly, but gently. Once the eggs have just set (about 2 minutes), remove everything from the pan and serve immediately - preferably with black beans, cheese, arepas, and hot chocolate!
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