If there is a versatile food that admits multiple ways of being cooked, that is the egg. Although, probably, the scrambled is its most popular and widespread form throughout the world. And it is that a scrambled egg is easy to prepare and guarantees a nutritious and tasty breakfast in a short time. Of course, in each country they make them with a different and characteristic touch. In Venezuela and Colombia, for example, they prepare the parakeet or huevos pericos, with onion and tomato. brightening up this humble dish and elevating it to new spheres.
First we peel and chop the onion finely. Then, we wash the tomatoes and chop them into small cubes. Beat the eggs in a bowl, season and reserve. In the next step, we heat a bottom of extra virgin olive oil in a frying pan, add the onion and tomato and cook over medium heat for five minutes.
Add the beaten eggs and let them cook. without stirring, until the mixture begins to dry. Stir to mix with the tomato and onion and cook another two minutes or until the eggs have the desired consistency. We serve immediately.
There are those who use chives instead of onions, and those who add chopped green and/or red peppers to the sauce, although we are left with the most basic version. We can accompany them with arepas because they marry perfectlybut failing that we can settle for toasted bread.
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Photos | Direct to the palate
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