in Latin America

Perico – Venezuelan breakfast

updated

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Ingredients for 2 servings:

  • 5 eggs
  • 1 can of tomatoes, peeled
  • some milk
  • Salt
  • some butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

simple, quick, delicious

Crack the 5 eggs, whisk them, add salt, and thin with a splash of milk. Drain the tomatoes in a sieve and mash them with a fork. Heat the tomatoes in a non-stick pan with a little butter until most of the juices have evaporated. Finally, add the beaten eggs and stir with a wooden spoon, just like scrambled eggs, until set. Variation: You can add sliced ​​smoked meat or Gouda cheese, but this won’t be the original.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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