Back to business, perico is one of my favorite ways to have eggs for brunch, among other reasons because we invariable eat perico, or huevos pericos as Colombians call them, with our beloved arepas.The common recipe calls for others add little pieces of chorizo (sautéed vegetables) made of onions and tomatoes. Some people add red bell peppers and others add little pieces of chorizo. Some people like it dry, with small “curds” of egg.
Mine is juicy, with medium “curds” and enhanced with the inviting flavor and aroma of fresh cilantro leaves.
Perico pairs perfectly with arepas. It’s usually complemented with white cheese, either fresh like queso fresco (palmita or palmizulia in Venezuela) or matured like Cotija (queso de año in Venezuela.)You can also have perico with a nice piece of bread, mostly baguettes or toasts. Like I said, this is one of our favorite recipes for weekend brunches, especially when it is sunny and warm, like yesterday, and no matter that it’s winter, we can eat al fresco.
Perico (Scrambled Eggs with Sofrito)
- 2 Tbs. of olive oil
- 1 yellow onion finely chopped
- 4 medium or 6 small ripe tomatoes chopped
- 9 eggs
- Coarse sea salt
- ¼ cup of cilantro leaves reserve some for garnishing
- In a nonstick skillet put the olive oil over medium heat and sauté the onions until they are translucent, approximately 4-5 minutes.
- Add the tomatoes and cook for 2 minutes.
- Lower the heat, cover and cook for 4-5 more minutes.
- Add the eggs and cook uncovered for 3 minutes, stirring constantly.
- Add the cilantro leaves and cover to keep the moisture.
- Simmer for 3 more minutes. Salt to taste.
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