Perico venezolano (huevos revueltos con sofrito)

Ingredientes

• 2 tablespoons olive oil (30 ml)
• 1 cup onion, finely chopped (160 g)
• 2 cups tomatoes, finely diced (360 g)
• 6 eggs
• Coarse sea salt to taste
• 1/4 cup cilantro leaves (chopped (reserve some for garnish) 15 g)

Preparación

1. 1

   In a non-stick pan, heat the olive oil over medium heat and sauté the onion until wilted, 4 to 5 minutes.

2. 2

   Add the tomatoes and cook for 3 minutes. Lower the heat and cook covered for 5 more minutes.

3. 3

   Add the eggs and salt, and stir. Cook uncovered for 3 minutes, stirring occasionally.

4. 4

   Lower the heat and cook over low heat, covered, for 5 more minutes.

5. 5

   Add the cilantro leaves and cook over low heat covered so the juices don't evaporate for 3 more minutes.

6. 6

   Serve hot, garnished with the reserved cilantro leaves.