Ingredients
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2
-
1
-
1
-
2
-
2
-
6
-
-
-
-
-
-
-
-
-
Directions
Venezuelan Scrambled Eggs – Perico Venezolano,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.,Easy and tasty. Thanks for sharing.,Great lunch (or breakfast)! I added some hot sauce and served in flour tortillas. Added a little shredded cheddar cheese. made for Football 2014
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Steps
|
1
Done
|
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
Done
|
Add the Tomatoes and Cook For Another 3 to 4 Minutes to Reduce the Liquid Somewhat. |
|
3
Done
|
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
Done
|
Serve With Bread or Arepas and a Slice of Fresh Cheese. |
