Venezuelan Scrambled Eggs (Perico Venezolano)
Perico Venezolano Say it: peh-REE-koh beh-neh-soh-LAH-noh
Perico Venezolano is Venezuela’s classic breakfast scramble: eggs folded into a fragrant sofrito of onion, bell pepper, tomato, and garlic. It is eaten across the country, most often in the morning with warm arepas and a cup of coffee, though it also appears at lunch or as a quick supper. The dish is soft, savory, and slightly sweet from the tomato, with fresh cilantro lifting the richness of the eggs. Its appeal lies in simplicity: everyday ingredients cooked quickly and served immediately.
Venezuelan Scrambled Eggs (Perico Venezolano)
Perico Venezolano
Pronounced peh-REE-koh beh-neh-soh-LAH-noh
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until softened and translucent, 4 to 5 minutes.
Add the garlic and cook for 30 seconds, until fragrant but not browned. Stir in the tomato, half the salt, and half the pepper; cook for 3 to 4 minutes, until the tomato breaks down and excess liquid evaporates.
While the vegetables cook, beat the eggs in a bowl with the remaining salt and pepper just until the yolks and whites are combined; do not overbeat.
Reduce the heat to medium-low. Pour the eggs over the sofrito and let them sit undisturbed for 20 to 30 seconds, then gently scrape and fold with a spatula.
Continue folding every few seconds for 2 to 3 minutes, until the eggs are softly set, glossy, and no longer runny; remove from the heat while still slightly moist.
Fold in the cilantro and serve immediately with warm arepas.
Regional variants
Some cooks add a pinch of ground achiote or turmeric for a golden tint, or fold in shredded queso fresco at the end. A little finely chopped ají dulce or chili can add a gentle kick.
Cook's notes
- Keep the heat moderate and remove the eggs from the skillet while they still look a little moist; they continue to set off the heat.
- Seed the tomato before dicing so the perico stays fluffy rather than watery.
- Have the arepas or bread ready before you cook the eggs, since perico is best served straight from the pan.
Serve with
Warm arepas and strong coffee, with sliced avocado or fresh fruit on the side.
Make ahead and storage
Best eaten fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet over low heat.
