Venezuelan Scrambled Eggs Perico Venezolano Food

VENEZUELAN PERICO - SCRAMBLED EGGS WITH ONIONS AND

Venezuelan Perico - Scrambled Eggs with Onions and image

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.

Provided by Baby Kato

Time 15m

Number Of Ingredients 8

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

Steps:

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.

VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)

Venezuelan Perico (Scrambled Eggs With Onions and Tomatoes) image

Perico is a savory Venezuelan breakfast dish made of scrambled eggs and seasoned with onions and tomatoes. Learn how to make it.

Provided by Marian Blazes

Categories Breakfast Brunch

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

4 to 6 eggs
3 tablespoons cream
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion (chopped fine)
1 medium tomato (chopped fine)
Optional: 1 green pepper (chopped fine)
Salt and pepper to taste

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

VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO

Venezuelan Scrambled Eggs - Perico Venezolano image

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

Ingredients

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

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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