In Venezuelan even just a simple scrambled eggs recipe needs to have punchy flavours, and these Scrambled Eggs Recipe certainly has it!
Traditionally this recipe is called “Perico” why? No idea as Perico in some parts of the country means a specific type of bird, anyhow…
I love to cook this recipe for a weekend breakfast or as weekend brunch. Served with crusty bread or even more traditional with arepas (Venezuelan bread), butter, jam and white tangy cheese and then you can call it a traditional Venezuelan breakfast.
What I most like about this recipe is the mix between the creamy eggs with the sweetness of the tomatoes, the rawness of the onion and the tanginess of the Coriander make an explosion of flavours that do perk up the tastes buds.
PRINT THE RECIPE
- 1/2 Cup of chopped Onion
- 1/2 Cup of Cherry or Plum Tomatoes
- 3 Tbsp of chopped fresh Coriander
- 3 Free Range Eggs
- Black Pepper
- Vegetable Oil
In a pan add 3 Tbsp of vegetable oil
Then add the chopped onions and tomatoes and leave to cook for 5 minutes until the veggies are soft
At this point add the eggs and scrambled gently
Half way the cooking add the chopped Coriander and continue to scrambled
Leave the eggs to cook for around 5 minutes until the eggs are completely cooked
Copyright of Morella Velázquez - www.calabriataste-meals.co.uk - Mi Terruño
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