Breakfast

Perico (Colombian scrambled eggs with tomato and egg) is for Breakfast.

Perico (Colombian scrambled eggs with tomato and egg) takes 10 minutes to prepare.

Perico (Colombian scrambled eggs with tomato and egg) takes 10 minutes to cook.

Perico (Colombian scrambled eggs with tomato and egg) makes 2 servings.

The ingredients for Perico (Colombian scrambled eggs with tomato and egg) are:

4 extra-large eggs (or the equivalent in egg whites), beaten
2 large tomatoes, chopped
1 small onion, chopped
3 garlic cloves, mashed
1/2 tsp olive oil (or pam, I prefer olive oil)
1/8 tsp salt (you can use less if you wish)
1/2 tsp black pepper (you can use less if you wish)
hot sauce to taste

Here is how you make Perico (Colombian scrambled eggs with tomato and egg):

Place the olive oil in a medium frying pan over medium heat. When the oil is hot, add the onions and garlic. Saute for about a minute or two and then add the tomato. Stir the veggies! Go ahead and put in the salt and pepper and any other seasonings you desire at this time. Give it a few more stirs and cover the pan with a lid and let it cook for two minutes. while that is happening, go ahead and beat the eggs. After the two minutes are up, uncover the pan, stir the veggies and let some of the liquid evaporate. Add your beaten egg mixture and move it around the pan with the veggies so everything gets coated and cooked through. When your eggs are no longer runny its done. Put on a plate and serve.Serving Size: makes 4 servings, or two servings if you are starving!Number of Servings: 2Recipe submitted by SparkPeople user A_LIL_TROUBLE.

The nutritional information for Perico (Colombian scrambled eggs with tomato and egg) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 254.4

• Total Fat: 15.9 g
• Cholesterol: 433.3 mg
• Sodium: 323.4 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 2.9 g
• Protein: 16.8 g