The delicious smell of perico in the morning is the official alarm clock in the house of any Venezuelan, unrelated to the bird beyond the range of colors that highlight this dish, Perico consists of scrambled eggs with onions and tomatoes but there are variants with pepper or chives and others.
Excellent companion to the arepa. Contributing to this a particularly exquisite flavor.
Ingredients
 |
30 ml of Oil for frying |
 |
2 medium Tomatoes cut into brunoise |
 |
1 Onion cut into brunoise |
 |
6 Eggs |
 |
1 pinch of Salt |
 |
1 pinch of Pepper |
Utensils
| Cuttin board |
| Knife |
| Pan |
| Spoon |
Preparation
-
In a skillet over medium heat fry the onion until it changes its color to transparent. Add the tomato, salt and pepper.
-
In a bowl beat the eggs and add to the pan with a paddle stirring constantly attending to scrape the bottom and edges until cooked keeping some moisture.
-
Remove from heat to prevent dry and lose volume.
