The parakeet is a plate of revolts typical of Venezuela, where these eggs with tomato and onion for breakfast or to fill the famous arepas are consumed. Follow the step by step of this easy recipe that we bring you at recipes.net and learn how to make a creamy and flavor Creole parakeet.
| 🚻 4 Diners | 🕘 15m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make Creole Perico with onion and tomato: |
| 8 Egg units 2 pieces of long onion 2 units of tomato 1 tablespoon of butter 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with natural juice, iron, |
Ingredients to make Creole Perico with onion and tomato:
1. Prealist the ingredients to prepare this rich recipe, typical Venezuelan, of Creole Perico.
2. With the help of a strainer, wash the onion and tomatoes very well. Wash with water until all excess land containing these foods.
3. Chop the vegetables as fine as possible, both tomatoes and long onion or onion of green as it is called in some countries.
4. Take a pan over medium heat, add the butter and wait for it to melt. Then, make a tomato sauce. Cook for about two minutes.
5. apart, beat the eggs as for tortilla adding salt and pepper to taste. Reserve.
6. Add the onion to the pan where we have the tomato. Cook for a couple more minutes.
7. Add the beaten eggs and stir. Let cook for a few minutes and turn off the fire. Remember that the cooking point is decided to taste.
8. Serve the Creole parakeet with onion and tomato and enjoy breakfast. And if you want a very Venezuelan breakfast, accompany these scrambled eggs with fried arepas and an orange and carrot juice.
