Perico Venezolano

Step by stepInstructions

1. Whisk the eggs with the salt and pepper until just blended.
2. Melt the butter in a skillet over medium heat and cook the onion and bell pepper 5 minutes until soft.
3. Add the ham, if using, and the tomatoes and cook 2 to 3 minutes until the tomatoes release their juice.
4. Pour in the eggs and stir gently with a spatula over medium-low heat until soft curds form and the eggs are just set, about 2 to 3 minutes — keep them creamy.
5. Serve immediately with warm arepas, bread, or a side of black beans.