Possibly his name is derived from the colorful bird. The parakeet is simply scrambled eggs with onion, tomato and paprika Venezuelan style, usually eaten with a succulent arepa or served as a filling of a pie. There are those who, with personal taste, put bacon, ham, sweet pepper, chopped scallion, cilantro, garlic or garlic powder and grated cheese. But there is no doubt that this recipe is easy and quick to prepare in addition to transferring a quantity of protein to anyone who tastes it.
The arepa with parakeet is one of my favorite Sunday breakfasts and if I accompany it with a guayoyo, I feel that I am in the same sky, like who would say out there, pure Creole DNA.
Ingredient
- 1/4 cup of tomato,
- 1/4 cup onion
- 1/4 cup of green paprika, all very finely chopped.
- 2 eggs - depending on the size of the eggs, they would be 2 per person.
- Salt and pepper to taste.
- Corn oil or oil onotado - this gives color.
In a frying pan sauté in hot oil (corn or onote), onion and green pepper, minced in squares for 3 minutes, finally the tomato (do not let it become sauce). Add the eggs, the pinch of salt, the pepper and mix, until everything is stirred and well cooked. Once ready, serve immediately.
good my friend I hope you liked it what I did apologize for not having been more specific with the photo if not that I hurt the pile but I hope you like this recipe simple and good I hope your vote grace and Bon appetit! 