Venezuelan Perico (Scrambled Eggs with Sofrito)

Scrambled eggs with a juicy tomato and onion sofrito, perfumed with fresh cilantro. A Venezuelan classic ready in 25 minutes, perfect for breakfast, brunch or dinner.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In a non-stick pan, heat the olive oil over medium heat and sauté the onion until wilted, 4 to 5 minutes.
2. 2Add the tomatoes and cook for 3 minutes. Lower the heat and cook covered for 5 more minutes.
3. 3Add the eggs and salt, and stir. Cook uncovered for 3 minutes, stirring occasionally.
4. 4Lower the heat and cook over low heat, covered, for 5 more minutes.
5. 5Add the cilantro leaves and cook over low heat covered so the juices don't evaporate for 3 more minutes.
6. 6Serve hot, garnished with the reserved cilantro leaves.