Lambeth Larder
  • Home
  • Money Saving Ideas
  • Local & Emergency Food
  • Useful Information
  • Wellbeing
  • Food Growing
  • Healthy Holidays
  • Blog
  • Home
  • Money Saving Ideas
  • Local & Emergency Food
  • Useful Information
  • Wellbeing
  • Food Growing
  • Healthy Holidays
  • Blog
Picture
Natalya’s Perico Venezolano (Venezuelan Scrambled Eggs)

Ingredients

1 onion
3 sweet chilies red or green (they look the same as the hot ones, 

but just give great flavour rather than heat)
2 tomatoes
A handful of fresh coriander leaves
5-6 eggs
Oil for cooking

 Method
  1. Chop the onions, chillies and tomatoes fairly small so all the bits are more or less the same size.
  2. In a large frying pan, fry the onions, until they soften and go transparent. Add the chilies, cook for a minute or two and add the tomatoes.
  3.  Cook for a minute or two, you don't want them to go slushy. 
  4. Add the chopped coriander and the beaten eggs and cook as you would scrambled eggs. Stir occasionally until cooked.


Picture
Proudly powered by Weebly