Perico (Colombian scrambled eggs with tomato and egg)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.4
  • Total Fat: 15.9 g
  • Cholesterol: 433.3 mg
  • Sodium: 323.4 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Perico (Colombian scrambled eggs with tomato and egg) calories by ingredient


Introduction

This is a dish served in most of Colombia and some parts of Venezuela. It is simple, filling and cheap and most importantly delicious. Enjoy! This is a dish served in most of Colombia and some parts of Venezuela. It is simple, filling and cheap and most importantly delicious. Enjoy!
Number of Servings: 2

Ingredients

    4 extra-large eggs (or the equivalent in egg whites), beaten
    2 large tomatoes, chopped
    1 small onion, chopped
    3 garlic cloves, mashed
    1/2 tsp olive oil (or pam, I prefer olive oil)
    1/8 tsp salt (you can use less if you wish)
    1/2 tsp black pepper (you can use less if you wish)
    hot sauce to taste

Tips

This recipe is like a blank slate, so don't feel obligated to follow it to a "T". If you want to add more veggies go ahead, add spinach or scallions or bell peppers or ham, let your imagination run wild! I love to eat this with lots of hot sauce on top. My favorite is sriracha. Also my boyfriend loves to eat this on corn tortillas, if you do that, remember to count the tortilla calories.Corn tortillas count as whole grain, flour ones do not. I hope you enjoy this recipe!


Directions

Place the olive oil in a medium frying pan over medium heat. When the oil is hot, add the onions and garlic. Saute for about a minute or two and then add the tomato. Stir the veggies! Go ahead and put in the salt and pepper and any other seasonings you desire at this time. Give it a few more stirs and cover the pan with a lid and let it cook for two minutes. while that is happening, go ahead and beat the eggs. After the two minutes are up, uncover the pan, stir the veggies and let some of the liquid evaporate. Add your beaten egg mixture and move it around the pan with the veggies so everything gets coated and cooked through. When your eggs are no longer runny its done. Put on a plate and serve.

Serving Size: makes 4 servings, or two servings if you are starving!

Number of Servings: 2

Recipe submitted by SparkPeople user A_LIL_TROUBLE.