Venezuelan scrambled eggs (perico venezolano)
- 1 Teaspoon vegetable oil
- 2 Roma tomatoes diced finely
- 1/2 smal l onion (or 1/4 of a larger one), diced finely
- 2 eggs beaten slightly
- A pinch of salt (or two)
Perico and arepas are to Venezuelans what scrambled eggs and toast are to Americans and Canadians: a staple breakfast dish.
For me, it represents the Venezuelan equivalent of brunch, a weekend meal eaten later in the morning and big enough to stand in for both breakfast and lunch.
It also reminds me of home, of my grandma, and of Sunday mornings with my family, eating, chatting and reading Estampas or Todo en Domingo, the Sunday magazines that came with the newspapers.
You can also eat perico with toast, but if you’re feeling adventurous, do give it a try with arepas and a cafecito con leche to experience the real deal!
- In a small to medium pan heat the oil on medium heat, add the tomatoes and onion and let them cook, stirring often, until they look almost mushy.
- Add the eggs and cook as you would scrambled eggs, stirring often, until the eggs are cooked.
- You can top with a bit of chopped cilantro if you like. Then simply grab an arepa, cut it open, get some of the dough out of it, fill it up with some perico (you can also add cheese and/or ham), and enjoy!