“Perico” Venezuelan Scrambled Eggs

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

45 mL

Vegetable Oil

75 g

Onions , chopped

120 mL

Plum Tomatoes , chopped

3

Free Range Egg

to taste

Salt

to taste

Ground Black Pepper

3 g

Fresh Cilantro , chopped

Cooking Instructions

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Step 1

In a pan add Vegetable Oil (45 mL) .

Step 2

Then add the Onions (75 g) and Plum Tomatoes (120 mL) and leave to cook for 5 minutes until the veggies are soft.

Step 3

At this point add the Free Range Egg (3) and scrambled gently. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Halfway through the cooking, add the Fresh Cilantro (3 g) and continue to scramble.

Step 5

Leave the eggs to cook for around 5 minutes until the eggs are completely cooked. Serve and enjoy!