Perico Scrambled Eggs with Sofrito

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Perico scrambled eggs with sofrito.perico scrambled eegs with sofritoPerico is the tropical version of scrambled eggs. Why do we call it like that in Venezuela and Colombia, I don’t know, I’m curious about it and I have no clue.onions to make Perico Scrambled Eggs with SofritoSomebody told me that it’s because this eggs are colorful as a parrot. It makes sense to me. Literally, perico means parrot (a tiny parrot.)
sofrito to make Perico Scrambled Eggs with Sofrito - SAVOIR FAIRE by enrilemoineBack 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.Perico: Scrambled Eggs with Sofrito 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.
Perico: Scrambled Eggs with Sofrito - SAVOIR FAIRE by enrilemoineMine is juicy, with medium “curds” and enhanced with the inviting flavor and aroma of fresh cilantro leaves.
Perico: Scrambled Eggs with Sofrito - SAVOIR FAIRE by enrilemoinePerico 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.)Perico: Scrambled Eggs with Sofrito - SAVOIR FAIRE by enrilemoineYou 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 - SAVOIR FAIRE by enrilemoine
Here is my recipe. I hope you like it.
5 from 3 votes

Perico (Scrambled Eggs with Sofrito)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6

Ingredients

  • 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

Instructions

  • 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.
Course: Breakfast, Brunch, Eggs
Cuisine: Venezuelan
Keyword: Perico scrambled eggs with sofrito
Author: Enri

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