Perico (Venezuelan Scrambled Eggs with Tomato and Onion)
In short: Soft scrambled eggs cooked with sweet onion, ripe tomato and bell pepper, the everyday Venezuelan breakfast served with or inside arepas. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 435 kcal
Perico is the scrambled egg of the Venezuelan breakfast table, made in minutes with onion, tomato and sweet pepper softened in oil before the eggs go in. It is served beside an arepa or spooned inside one. The name means parakeet, often explained by the red, green and white pieces in the eggs. Cook it over gentle heat so the eggs stay soft and moist.
Instructions
- Beat the eggs in a bowl with half the salt and the pepper, until the yolks and whites are fully combined.
- Heat the oil in a large nonstick skillet over medium heat. Cook the onion and bell pepper for 4 to 5 minutes, stirring, until soft but not browned.
- Add the tomatoes and the remaining salt. Cook for 4 to 6 minutes, until the tomatoes break down and most of their liquid has cooked off.
- Lower the heat to medium-low and pour in the eggs. Stir slowly with a spatula, pulling the eggs from the edge to the center, for 2 to 3 minutes.
- Take the pan off the heat when the eggs are set but still glossy, with no liquid egg left, because they keep cooking in the pan. Serve at once with the arepas, or spoon the eggs into split arepas.
Tips
- Let the tomatoes cook down until the pan looks almost dry, or the eggs will turn watery. Add a chopped scallion with the onion for extra freshness.
- For a heartier breakfast, serve with sliced avocado, fresh white cheese or fried ripe plantain.
Questions and answers
What is perico?
Perico is Venezuelan scrambled eggs cooked with onion, tomato and sweet pepper. It is a breakfast staple eaten with arepas, bread or fried plantain.
Can I make perico ahead of time?
It is best fresh, because reheated eggs turn rubbery. You can cook the vegetables up to 2 days ahead and add the eggs just before serving.
Can I add cheese or ham to perico?
Yes. Diced cooked ham or grated white cheese both work well. Stir either in with the eggs and cook just until warm.
How long does it take to make Perico (Venezuelan Scrambled Eggs with Tomato and Onion)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Perico (Venezuelan Scrambled Eggs with Tomato and Onion)?
About 435 kcal per serving, with 18 g of protein, 50 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 50 g |
| Fat | 19 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
