Perico (Venezuelan Scrambled Eggs) with Arepas
Soft scrambled eggs with sautéed onion and tomato, served with warm arepas, butter and crumbled white cheese.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Perico is the classic Venezuelan breakfast: eggs scrambled with sautéed onion and tomato until soft and creamy, served with hot arepas, butter and crumbled white cheese, plus a cup of coffee. It is simple, colorful and quick, and it fills an arepa perfectly if you prefer to eat it as a sandwich.
The Thermomix® TM7™ kneads the arepa dough in one minute. While the arepas cook on a griddle on the stove and finish in the oven, the same bowl chops and sautés the onion, softens the tomato and cooks the eggs on reverse into small, tender curds. Move the eggs to a dish as soon as they are ready, because the hot bowl keeps cooking them.
Made in the Thermomix® TM7™
Perico (Venezuelan Scrambled Eggs) with Arepas
Makes: 4 servings, with 8 arepas
- Prep15 min
- Cook35 min
- Total50 min
- Serves4
Ingredients
For the arepas
For the perico
To serve
Instructions
- Preheat the oven to 200°C (400°F). Place the water, salt and oil in the mixing bowl, add the masarepa and knead 1 min/dough mode. Let the dough rest 5 minutes.
- Shape 8 arepas about 10 cm (4 in) across and 1.5 cm (1/2 in) thick. Cook them on a lightly oiled griddle or cast-iron skillet on the stove over medium heat, 5 to 6 minutes per side, until golden, then bake 15 minutes, until they sound hollow when tapped.
- While the arepas bake, rinse the mixing bowl. Place the onion and green onions in it and chop 3 sec/speed 5. Add the butter and oil and sauté 4 min/120°C (250°F)/speed 1.
- Add the diced tomatoes and sauté 3 min/120°C (250°F)/reverse/speed 1.
- Crack the eggs into the mixing bowl, add the salt and pepper and mix 5 sec/reverse/speed 3. Cook 4 min/90°C (195°F)/reverse/speed 1, until the eggs are softly set. If they are still runny, cook 1 min/90°C (195°F)/reverse/speed 1 more.
- Transfer the perico to a serving dish right away and top it with a little fresh tomato and red onion. Serve with the hot arepas split open and buttered, and the crumbled cheese.
Tips
- Like it with a little heat? Add half a seeded jalapeño with the onion in step 3. For more color without heat, add 2 seeded ají dulce peppers instead.
- Turn it into a sandwich: split an arepa, butter it and fill it with perico and cheese.
- Make the arepa dough the night before, wrap it tightly and keep it in the fridge. Let it sit at room temperature 15 minutes before shaping.
