Hello, friends of Hive Food! Today I'm bringing you a recipe that's not only a classic of Venezuelan cuisine, but also a dish full of flavor and color: perico. This delicious scrambled egg with fresh tomatoes is perfect for starting the day with energy or enjoying anytime.
Perico, also known as "perico eggs," has its roots in Venezuelan culinary culture, where it is enjoyed for breakfast and lunch. This dish is a symbol of the simplicity and freshness of local ingredients. Over the years, it has evolved and adapted to different tastes and preferences, while always maintaining its essence. It's a dish that evokes the warmth of home and family tradition, ideal for sharing at the table with loved ones. Perico is more than just a meal; it's an experience that brings people together. Its simplicity and versatility make it ideal for adapting to everyone's tastes. You can enhance it with additional ingredients or accompany it with arepas, bread, or even tortillas. Let's discover how to prepare it!
(ingredientes:)||(ingredients:)
- Porción para tres:
- 3 huevos
- 2 tomates
- Sal al gustó
- Adobo al gustó
- Aceite
- Un pedacito de ajoporro o cebolla
- Un diente de ajo
- Serving for three:
- 3 eggs
- 2 tomatoes
- Salt to taste
- Marinade to taste
- Oil
- A small piece of leek or onion
- A clove of garlic
(Procedimiento:)||(Procedure:)
Paso nro 1
Paso nro 1
First, I want to mention that this recipe makes three servings. First, I wash the tomatoes well and cut them into small cubes. I can remove the seeds for a smoother texture. Then, I peel and finely chop the garlic clove. I also finely chop a small piece of leek, which will give the perico a fresh flavor and a crunchy touch. You can also add a little onion for a more robust flavor.
Paso nro 2
Paso nro 2
In a frying pan, I heat a little oil over medium heat. I make sure the oil is hot, but not smoking, so it doesn't burn. I can also add a little butter to give it a richer flavor.
Paso nro 3
Paso nro 3
I added the chopped garlic and leek to the pan. I sautéed them for a few minutes until fragrant and the garlic is golden, being careful not to burn it. This step is crucial, as the browned garlic adds a delicious and aromatic flavor to the dish. I added salt and seasoning to taste. I stirred well to allow the flavors to blend. I added the chopped tomatoes to the pan. I cooked them for a few minutes until they soften and release their juices. The tomatoes should cook enough to blend well with the garlic and leek, forming a flavorful base. If the tomatoes are very acidic, I may add a pinch of sugar to balance the flavor.
Paso nro 4
Paso nro 4
I pour the beaten eggs into the pan with the tomato mixture. I stir gently with a spoon so the eggs cook evenly. I cook over medium-low heat to prevent them from cooking too quickly. It's important not to overcook the eggs; they should be creamy and fluffy. If I prefer a drier perico, I can cook a little longer, but always be careful not to overcook it. Once the eggs are cooked to my liking, I remove the pan from the heat. I serve it hot and enjoy my perico accompanied by arepas, bread, or simply on its own.
(Resultado final:)||(Bottom line:)
This dish is perfect for sharing with friends and family. Its flavor and aroma will transport me to Venezuela and allow me to enjoy a comforting breakfast. Plus, it's a dish I can customize to my tastes and preferences. I hope you enjoy this traditional dish.
Las fotos de este blog son de mi propiedad|Las imágenes son editadas en canva|Fotografías tomadas en mi celular infinix Smart 7|El contenido está traducido en el traductor de Firefox.
