Perico!! Venezuelan-style scrambled eggs

Heat the vegetable oil in a skillet over medium heat.

Add the chopped onion and green bell pepper to the skillet and sauté until softened, about 5 minutes.

Stir in the chopped tomato and cook for another 2-3 minutes until the tomato is slightly softened.

In a bowl, whisk the eggs with salt and black pepper until well combined.

Pour the eggs into the skillet with the sautéed vegetables.

Cook, stirring gently, until the eggs are just set but still slightly creamy, about 3-4 minutes.

Remove from heat and stir in the chopped cilantro.

Serve warm with arepas or bread.

Equipment Needed

Spice Level:

Dietary