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Authentic Venezuelan Perico: The Ultimate Scrambled Eggs Recipe

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Ingredients

Adjust Servings:
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)

Nutritional information

263.5
Calories
169 g
Calories From Fat
18.9 g
Total Fat
4.4 g
Saturated Fat
372 mg
Cholesterol
149.1 mg
Sodium
9.8 g
Carbs
2.3 g
Dietary Fiber
5 g
Sugars
14.2 g
Protein
269 g
Serving Size

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Authentic Venezuelan Perico: The Ultimate Scrambled Eggs Recipe

Features:
    Cuisine:

    Easy and tasty. Thanks for sharing.

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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