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
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
- Chop the onions, chillies and tomatoes fairly small so all the bits are more or less the same size.
- 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.
- Cook for a minute or two, you don't want them to go slushy.
- Add the chopped coriander and the beaten eggs and cook as you would scrambled eggs. Stir occasionally until cooked.
