A delightful twist on the classic Venezuelan scrambled eggs, perfect for a hearty breakfast.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the vegetables.
Add the chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the onion becomes translucent.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the diced tomatoes and cook until they soften and release their juices.
You can slightly mash the tomatoes with the spatula for a smoother texture.
Lower the heat and pour in the beaten eggs. Stir gently to scramble them, cooking until just set.
Cook the eggs on low heat to keep them creamy and prevent overcooking.
Season with salt and pepper to taste, and serve immediately with your choice of bread or arepas.
Garnish with fresh herbs like cilantro or parsley for added freshness.
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