Eggs & Dairy Foods Recipe

Tomato Scrambled Eggs and Corn Fritters

Tomato Scrambled Eggs and Corn Fritters

This tomato scrambled eggs and corn fritters inspired by Perico Venezolano and cachapa. Both are Venezuelan dishes and often eat as breakfast. Perico Venezolano is scrambled eggs seasoned with onion, tomato and pepper, it’s a quick and flavourful breakfast packed with protein. 

Cachapa is a traditional Venezuelan dish made from corn and masa harina. The corn kernels blend until smooth, the fresh ground corn, milk and masa harina then mixed into a thick batter then cooked like a pancake.


Tomato Scrambled Eggs and Corn Fritters

for scrambled eggs

  • 4 free-range eggs
  • 1 medium tomato, finely chopped
  • 1/2 yellow onion, chopped
  • 1 green pepper, chopped
  • salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • chopped green onion or cilantro for garnish

for corn fritters

  • 2 corn cobs, husk removed and kernel sliced
  • 100g all-purpose flour
  • 1 egg, lightly beaten
  • 1 teaspoon baking powder
  • 1 tablespoon chopped green onion
  • 1/2 teaspoon cayenne pepper
  • salt and black pepper to taste
  • vegetable oil for frying


  1. Corn fritters: place half of the corn kernels in a food processor or blender. Pulse the corn until thick, coarse puree forms.
  2. In a large bowl sift together flour, salt, baking powder and cayenne pepper. Mix in corn puree, corn kernels, chopped green onion, season with salt and pepper. Mix well to combine.
  3. Heat a lightly oiled skillet over medium-low heat. Add 2 tablespoonfuls batter for each fritter to the skillet. Cook the corn fritter until it starts to bubble, flip the fritter and cook for about 3 minutes on the other side, or until golden and cooked through. Reduce the heat to moderately low if the fritter brown too quickly.
  4. Keep fritters warm and repeat with the remaining oil and batter.
  5. Tomato scrambled eggs: lightly whisk 6 large eggs in a bowl, set aside.
  6. Heat oil in a skillet over medium-high heat. Add chopped onion to the skillet and saute for about 3-5 minutes until translucent. Add chopped tomatoes and green pepper and cook until soft, 6-7 minutes.
  7. Season the tomato mixture with salt and pepper. Pour the eggs into a skillet and cook gently. Stirring them lightly and cook for about 3 minutes until the eggs cook thoroughly.
  8. Serve immediately with corn fritters and salad.

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