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Recipe details
“Perico” Venezuelan Scrambled Eggs
Creamy scrambled eggs cooked with sweet plum tomatoes, onion, fresh cilantro, and black pepper.
≈ 345 kcal/100 g · ≈ 394 kcal/serving
15 minEasyVenezuelan; Latin American
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
vegetable oil45 ml
onion, chopped60 g
plum tomato, chopped90 g
free-range eggs3 pcs
salt0.5 g
ground black pepper0.3 g
fresh cilantro, chopped12 g
Cookware and utensils
nonstick skillet
cutting board
chef’s knife
mixing bowl
spatula
Directions
01
Add the vegetable oil to a skillet.
Products
vegetable oil — 45 ml
Action
add
Time
1 min
Temperature
medium heat, about 175°C (350°F)
02
Add the chopped onion and chopped plum tomato to the skillet.
