I didn’t have a lot of time to cook for the refugees this weekend, so only one experimental new recipe — we’d signed up for breakfast, so I made Venezuelan scrambled eggs, known as perico, cooked with onion, pepper and tomato. Very similar to scrambled eggs I’d make for myself and the family.
It was interesting making it in such large quantities, though. I felt like I was cracking eggs for a ridiculously long time. 
