Venezuelan Perico

Dice the onion, bell pepper and tomatoes finely; if you like, seed the tomatoes so the sofrito doesn't turn watery. Mince the garlic.

Heat the oil in a wide skillet over medium heat. Add the onion, bell pepper and garlic, and cook for 3–4 minutes until the onion turns translucent.

Add the tomatoes, stir, and simmer for 5 minutes until they soften and some of the excess liquid evaporates.

Crack the eggs into a bowl, beat lightly with a fork, and season with salt and black pepper. Don't beat until foamy: perico needs a soft, uneven texture.

Lower the heat and pour the eggs into the sofrito. Stir constantly with a spatula, scraping the egg off the bottom, for 2–4 minutes until it sets but stays slightly moist.

Remove the skillet from the heat, sprinkle the perico with fresh cilantro, and serve immediately while hot.