Slide Meals

5-day slide meal plan · Protein: eggs

Days: 5
Protein: eggs
Budget:

$$—
Difficulty:

🍳🍳—

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Experience the rich flavors of Venezuelan cuisine with this 5-day meal plan featuring eggs. Enjoy the vibrant tastes of annatto, cumin, garlic, and paprika.

Slide Chain

• Day 1: Huevos Pericos with Arepas

• Day 2: Egg and Black Bean Tacos

• Day 3: Venezuelan Potato and Egg Salad

• Day 4: Egg and Potato Arepa Fillings

• Day 5: Plantain and Egg Stir Fry

• Combined Shopping List

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Day 1: Huevos Pericos with Arepas

Ingredients

Main

• 6 eggs

• 1 onion, chopped

• 1 bell pepper, chopped

• 2 tomatoes, chopped

• 2 tbsp annatto oil

Sides

• flour tortillas

• 1 avocado, sliced

Directions

1. Heat annatto oil in a pan over medium heat.

2. Sauté onions and bell peppers until soft.

3. Add tomatoes and cook for 3 minutes.

4. Add eggs and scramble until cooked through.

5. Serve with tortillas and avocado slices. Hold back 1/3 of the egg mix for tomorrow.

Cook’s Notes:

Huevos Pericos are a classic Venezuelan breakfast dish, perfect for a light dinner.

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Day 2: Egg and Black Bean Tacos

Ingredients

Main

• 1 can black beans, drained

• held-back egg mix from Day 1

• 1 tbsp cumin

Toppings

• 1 tomato, chopped

• 1/2 onion, chopped

• cilantro, chopped

• sour cream

• cheese

• flour tortillas

Directions

1. Heat black beans with cumin in a pan over medium heat.

2. Add held-back egg mix and heat through.

3. Serve in tortillas topped with tomato, onion, cilantro, sour cream, and cheese.

Cook’s Notes:

A quick and easy taco dinner using leftovers from Day 1.

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Day 3: Venezuelan Potato and Egg Salad

Ingredients

Salad

• 4 potatoes, boiled and diced

• 4 eggs, hard-boiled and chopped

• 1/2 onion, chopped

• 1 bell pepper, chopped

• 1/4 cup olive oil

• 1 tbsp vinegar

• salt

• pepper

Garnish

• cilantro, chopped

Directions

1. Combine potatoes, eggs, onion, and bell pepper in a bowl.

2. Whisk olive oil, vinegar, salt, and pepper in a small bowl.

3. Pour dressing over salad and toss to combine.

4. Garnish with cilantro and serve. Reserve 1/3 for tomorrow.

Cook’s Notes:

A refreshing salad with a Venezuelan twist.

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Day 4: Egg and Potato Arepa Fillings

Ingredients

Main

• held-back potato salad from Day 3

• 2 eggs, fried

Sides

• flour tortillas

Directions

1. Reheat potato salad in a pan over medium heat.

2. Fry eggs in a separate pan.

3. Serve potato salad and fried eggs inside tortillas.

Cook’s Notes:

Transform leftover salad into a hearty filling for tortillas.

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Day 5: Plantain and Egg Stir Fry

Ingredients

Main

• 3 plantains, sliced

• 4 eggs

• 1 onion, sliced

• 2 tbsp annatto oil

• salt

• pepper

Garnish

• cilantro, chopped

Directions

1. Heat annatto oil in a pan over medium heat.

2. Fry plantains until golden brown, then remove from pan.

3. Add onions to the pan and sauté until soft.

4. Add eggs and scramble until cooked.

5. Return plantains to the pan, season with salt and pepper, and mix well.

6. Garnish with cilantro and serve.

Cook’s Notes:

A sweet and savory dish to finish the week.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• onion — 3

• bell pepper — 2

• tomato — 4

• garlic — 1 bulb

• cilantro — 1 bunch

• potatoes — 4

• corn kernels — 2 cups

• black beans — 2 cans

• eggs — 18

• plantains — 3

• annatto oil — 1 bottle

• cumin — 1 jar

• paprika — 1 jar

• rice — 2 cups

• flour tortillas — 10

• cheese — 2 cups

• sour cream — 1 cup

• avocado — 2

• olive oil — 1 bottle

• salt — 1 jar

• pepper — 1 jar

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Final Notes

Enjoy a week of Venezuelan flavors with these budget-friendly, egg-based meals. Perfect for those looking to explore new tastes while keeping it simple.