How to Make Scrambled Eggs W/ Tomatoes & Onions

Scrambled eggs are good, tomatoes and onions are good, why not put them together?

This is the Venezuelan version of scrambled eggs and it's called "Huevos Pericos" we use to have these for breakfast with "arepa" (they are like mexican "gorditas") and cheese.  They are also good with toast or crackers.

This is what you'll need to make "huevos pericos" for two people:

- 5 Eggs
- 2 Medium tomatoes
- 1 Medium onion
- 1 tbsp. Oil
- Salt / pepper

You will also need a frying pan and a wooden spoon.

First chop the tomatoes and the onion in small dices.

Crack open your eggs.

Heat the oil in the frying pan and add the onion.  Stir it for 2 to 3 minutes.

When your tomatoes and onion are ready (about 5 minutes after you put in the tomatoes) add the eggs.  Here is where you put the salt and pepper.

Give it a first quick stir breaking the yolks and folding the eggs and the tomatoes and onion.

Now turn the heat to low and stir continuously until there is no more raw egg.

At this point you can see that there is liquid in your frying pan as shown in the picture.  Your objective is to simmer your eggs until there is no more of this liquid.  Keep stirring.

When you finally eradicate the liquid from your eggs it's time to eat.

This amount is fine for 2 or 3 people depending on how much you want to eat.

Toasts are good with these "Huevos Pericos"

Hope you enjoy your Venezuelan breakfast.