The first time I made her arepas with perico -scrambled eggs with tomatoes, onions and peppers- that was a surprise to her, she had never seen eggs with peppers, even for that and the many times that I gave her arepas in different presentations she assumed that the venezuelan arepa is the best.
It is because of the versatility of its presentations where the meats, salts, fruits and cheeses are mixed, which was cataloged in 2015 by Thrillist - a page specialized in travel and gastronomy - as the best breakfast in the world.
Today as almost every day I delight my palate with arepas and perico. The arepa is without a doubt my favorite breakfast.
For the pericos preparation, I just cut a little onion and peppers, place it to sauté a few minutes with a little oil, then add the beaten eggs and wait for a few minutes to start stirring. And finally add a little onion -onion or cilantro branch may be called in your country- and that´s it, YOU CAN START TO EAT.
If accompanied with a dressing is much more delicious
