Eggs perico

This is one of my favorite recipes to make when I have people staying over. Invariably somebody will get up, and make their way to the kitchen saying “it smells gooooood!”. It’s also great for some variety to your everyday scrambled eggs.

I also love it because it’s easy to scale up or down. The quantities here will be good for two people, but if you have more just add more eggs, more tomatoes, more onions, and of course a bigger pan.

Do proportions matter in this recipe? Not at all. Skip the garlic if you don’t like it, add peppers to make it spicy. Heck, try it with only onions if that’s what you have in your fridge today. Even the cooking times are not very precise. The only important part is the salt, make sure you use enough for all the flavors to come out.

From a technique perspective, this recipe taught me to appreciate slow cooking at medium heat. Where I tend to want to make everything quickly, those 8-10 minutes of the onion and the tomato cooking, when the fragrances come out, is what makes my kitchen inviting for those overnight guests.

Ingredients

• 1 small onion
• 2-3 tomatoes
• 2-3 garlic cloves (optional)
• 2 tbsp vegetable oil
• 2 eggs
• Salt

Preparation

Chop the small onion, 2-3 tomatoes and 2-3 cloves of garlic in small chunks.

Heat the 2 tbsp oil in a small pan to medium fire (my cooktop goes from 1 to 9, I set it on 6). When the oil is hot, add the onion, tomato and garlic. Let it cook, mixing every once in a while, until the onion is soft and the tomato has broken down, about 8-10 minutes.

Add the eggs and the salt and continue to mix until the eggs are cooked to your preference. I like them soft, so I cook them for 30-60 seconds. Serve and eat hot.

If you have less time, cook everything in high heat, it will take half the time.