Perico

Venezuelan · serves 2 · about 15 minutes

The Venezuelan breakfast scramble — eggs folded into a quick tomato-onion-pepper sofrito, scooped up with a warm arepa.

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Ingredients

• 4 eggs, beaten
• 1 tomato, diced
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
• to taste salt

Method

1. Soften the onion and pepper in Iberia Olive Oil.
2. Add the tomato and cook until it breaks down.
3. Pour in the beaten eggs and stir gently until just set.
4. Season and serve with arepas.

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