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.

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

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.

VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO

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.