There is no Colombian or Venezuelan breakfast – we will stay away from any conflict over its origin – that is complete without the parrot. Only three components define the flavor of Creole mornings: eggs, tomato and onion. This simple recipe is prepared in every house. “The well-off people eat it and the poor like it because it is enough for everyone,” says Ramón David León in his Venezuelan Gastronomic Geography (1954).
The humility of their ingredients and the ease of preparing them means that they can share the table with almost anything: it is common to see them served with arepas, beans, cheese, rolls, butter or bacon, although eating them simply on a piece of hot bread toast is already a very good way to start the day.
They have their alchemy, since the sautéed onion and tomato that is prepared first provides enough moisture so that the eggs are juicy (even if you forget them in the pan). The end result should be loose and not with the texture of a homogeneous pasture; I like to make them over high heat, stirring vigorously once the eggs are added, and leaving them a little uncooked.
Although the basic recipe is the most common and widespread, depending on the area, some other ingredient can be added. For example, in the Andes area they also add cilantro and milk and in other places chicharrón or sweet chili, so if at home during a burst of culinary creativity you want to add something, go ahead.
Time: 20 minutes
Difficulty: Don’t rush to add the eggs, each thing at its own time
For 2 persons
½ onion1 tomato3 eggsSaltExtra virgin olive oil
Chop the onion into small cubes. Also peel and chop the tomatoes into cubes.
Sauté the onion in a frying pan over medium heat with a little oil and salt. When it is translucent add the tomato.
Let it cook for about eight minutes and adjust the salt.
Beat the eggs and add them to the pan. Increase the heat and keep stirring while the eggs cook over medium-high heat. Remove when the eggs are loose but still juicy and serve immediately.