Saturday, December 14, 2013

Venezuelan Scrambled Eggs - Perico Venezolano

Me: "Do you want me to make ... for breakfast?"
Youngest Son: "No, I'll cook my own breakfast."
Me: "Well, okay."

Youngest Son just studied Venezuela in his Spanish class. I watch him as he brings up the recipe on the iPad and goes to work:
Preparing Ingredients - we did not have any onions so Youngest Son made due ...
Start cooking the bell peppers 
Break the eggs - fish out the shells :)
Add the tomatoes
Measure out the spices
Pour in the eggs
Modify the recipe by including some cheese 
Plate it up!
Serve up the first one 
Eat one in right hand while making next one with left hand 
So good (but would be better with onions says Youngest Son!)

Recipe from
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)

1 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.
2 Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
3 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.
4 Serve with bread or arepas and a slice of fresh cheese.

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