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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

perico Recipe

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This recipe for perico is from Maureen's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon vegetable oil
2 roma tomatoes, diced finely
1/2 small onion (or 1/4 of a larger one), diced finely
2 eggs, beaten slightly
A pinch of salt (or two)
Directions:
Directions:
In a small to medium pan heat the oil on medium heat, add the tomatoes and onion and let them cook, stirring often, until they look almost mushy, kind of like this:
Then add the eggs and cook as you would scrambled eggs, stirring often, until the eggs are cooked. You can top with a bit of chopped cilantro if you like. Then simply grab an arepa, cut it open, get some of the dough out of it, fill it up with some perico (you can also add cheese and/or ham), and enjoy!

 

 

 

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