Perico Venezolano with a Twist

Ingredients

• 6 large eggs 6 large eggs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 medium tomatoes, diced 2 medium tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, whisk the eggs until well beaten. Set aside.
2. 2.
   Heat the olive oil in a skillet over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Add the bell peppers and cook until they start to soften.
5. 5.
   Stir in the diced tomatoes and cook for an additional 2 minutes.
6. 6.
   Sprinkle the ground cumin and paprika over the vegetables and mix well.
7. 7.
   Pour the beaten eggs into the skillet and gently scramble them with the vegetables.
8. 8.
   Cook until the eggs are fully cooked but still moist.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Garnish with fresh cilantro or parsley.
11. 11.
    Serve hot with arepas or toasted bread.

Treat your ingredients with care...

• Bell peppers — For a milder flavor, remove the seeds and white membranes before chopping.
• Tomatoes — Use ripe tomatoes for the best flavor and texture.
• Cilantro or parsley — Choose whichever herb you prefer for garnishing, based on your personal taste preferences.

Tips & Tricks

• Add a pinch of red pepper flakes for a spicier version of Perico Venezolano.
• Serve with a side of avocado slices for added creaminess.
• Experiment with different types of bell peppers for a variety of flavors and colors.
• Top with crumbled feta cheese for an extra burst of tanginess.
• Leftover Perico Venezolano can be used as a filling for breakfast burritos or quesadillas.

Serving advice

Serve Perico Venezolano hot, alongside warm arepas or toasted bread. It pairs well with a cup of freshly brewed coffee or a glass of freshly squeezed orange juice.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh cilantro or parsley. Serve it on a colorful plate to highlight the vibrant colors of the dish.