Venezuelan Perico: Scrambled Eggs with Sofrito

Name: Venezuelan Perico (Scrambled Eggs with Sofrito)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil (30 ml); 1 cup onion, finely chopped (160 g); 2 cups tomatoes, finely diced (360 g); 6 eggs; Coarse sea salt to taste; ¼ cup cilantro leaves (chopped (reserve some for garnish) 15 g)

Jump to Recipe

Today’s recipe is for the classic Venezuelan perico, which is nothing more than scrambled eggs with a juicy tomato and onion sofrito, served with fresh cilantro that gives it an unmistakable aroma and flavor. It’s easy, delicious, and ready in 25 minutes.

A plate with perido (scrambled eggs with sofrito,) an arepa, a fork, and a pan of perico with arepas on the side.

Although perico is a perfect dish for weekend breakfasts or brunch, in Venezuela it’s also served for dinner and always accompanied by delicious arepas. A succulent Venezuelan dish!

Eggs, tomatoes, an onion, and fresh cilantro on a wooden cutting board on a sunlit white countertop.

As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.

Here you’ll find…

A Recipe for Weekend Brunch
Ingredients
How to Make Venezuelan Perico
FAQs
Other Venezuelan Brunch Recipes You'll Love
Venezuelan Perico (Scrambled Eggs with Sofrito)

Chopped tomatoes and onions on a wooden cutting board with a knife beside them.

A Recipe for Weekend Brunch

I remember my grandma Ligia quickly solving dinner with a good perico and a couple of arepas. At my mom’s house, however, perico was reserved for Sundays, when we had a late breakfast and there was no weekday rush.

She would carefully dice the onions and tomatoes, and sauté them patiently in a pan with a little oil. Then she’d add the lightly beaten eggs, a pinch of salt, and stirring occasionally, she’d let the heat work its magic.

My grandmo, who was “oriental”(from Margarita Island in North Eastern Venezuela), would sometimes make us a perico with delicious crumbled chorizo “carupanero” (named after Carúpano, a coastal city in the same region.)

But my favorite has always been the perico I’m sharing today. A recipe that reminds me that less is more, that simpler is better, and that I continue making for weekend brunch.

Enri

Diced onions and tomatoes in a skillet with a wooden spoon on a marble surface.

Ingredients

To make this recipe you’ll need:

Olive oil
Onions
Tomatoes
Eggs
Coarse sea salt
Cilantro

The exact quantities and preparation method can be found in the recipe card at the end of this post.

Chopped tomatoes and onions cooking in a black pan with a wooden spoon on a marble countertop.

How to Make Venezuelan Perico

Sauté the vegetables. Heat the oil in a non-stick pan and sauté the onion until wilted, then add the tomatoes and cook covered until nice and juicy.
Cook the eggs. Add the eggs with salt and stir, cooking first uncovered and then over low heat covered to keep them juicy.
Finish with cilantro. Add the chopped cilantro and cook covered for a few more minutes so the flavors integrate. Serve hot.

Five raw eggs on top of chopped tomatoes and onions cooking in a black pan with a wooden spoon.

FAQs

Are perico and Colombian huevos pericos the same thing?

I would say yes, Venezuelan perico and Colombian huevos pericos are essentially the same thing

Why is it called perico?

I don’t have an answer to that question. When they were little, my kids said this dish was called perico because of the colors. And while it makes sense because parakeet plumage is very colorful, there’s no evidence that’s the reason for the name.

What is perico eaten and served with?

It’s eaten mostly with arepas and is one of Venezuelans’ favorite arepa fillings. But it’s also eaten with pan francés or canilla, or a good piece of rustic bread. If you want a complete Venezuelan brunch, serve it with refried black beans, white cheese (fresh or aged and grated), nata criolla, and avocado. Oh, and don’t forget the frothy café con leche.

A skillet of perico scrambled eggs with tomatoes, topped with fresh chopped herbs and a wooden spoon on the side.

What else can you add to perico?

You can make variations by adding bell pepper, leeks, or scallions to the sofrito, and also chorizo or ham.

How do I keep the eggs from sticking to the pan?

Although I’m less and less fond of non-stick pans, I use one to make my perico. The secret to keeping it from sticking is temperature control. Once the sofrito is wilted and nice and juicy, I add the eggs, and cook over medium-low heat until the egg begins to set, then finish cooking over low heat covered, because I like my perico to be nice and juicy.

Why did my perico turn out dry and not juicy?

The secret is to cook over low heat and covered in the final stage. If you cook over very high heat or uncovered, the juices evaporate. Also make sure not to overcook the eggs; they should be creamy.

A black pot filled with perico scrambled eggs with sofrito, mixed with vegetables and topped with chopped fresh herbs.

How long does it last in the fridge?

I wouldn’t keep it for more than two days.

Can it be frozen?

Yes. Up to three months if you store it in an airtight container. And remember that to defrost it’s best to move it from the freezer to the refrigerator the night before.

Perico: scrambled eggs with veggies and an arepa served on a black plate with a fork.

Other Venezuelan Brunch Recipes You’ll Love

Black plate with scrambled eggs and vegetables next to a round arepa, with a fork beside the food.

If you enjoyed this recipe, subscribe to my YouTube channel for more delicious ideas, and check out my Amazon store for my favorite kitchen tools and ingredients.

A cast-iron skillet with Perico, Venezuelan scrambled eggs with sofrito, topped with fresh herbs.

5 from 3 votes

Venezuelan Perico (Scrambled Eggs with Sofrito)

Scrambled eggs with a juicy tomato and onion sofrito, perfumed with fresh cilantro. A Venezuelan classic ready in 25 minutes, perfect for breakfast, brunch or dinner.

Prep Time5

Cook Time20

Total Time25

Servings:

Calories: 186kcal

Ingredients

2 tablespoons olive oil 30 ml
1 cup onion, finely chopped 160 g
2 cups tomatoes, finely diced 360 g
6 eggs
Coarse sea salt to taste
¼ cup cilantro leaves chopped (reserve some for garnish) 15 g

Instructions

In a non-stick pan, heat the olive oil over medium heat and sauté the onion until wilted, 4 to 5 minutes.
Add the tomatoes and cook for 3 minutes. Lower the heat and cook covered for 5 more minutes.
Add the eggs and salt, and stir. Cook uncovered for 3 minutes, stirring occasionally.
Lower the heat and cook over low heat, covered, for 5 more minutes.
Add the cilantro leaves and cook over low heat covered so the juices don’t evaporate for 3 more minutes.
Serve hot, garnished with the reserved cilantro leaves.

Nutrition

Nutrition Facts

Venezuelan Perico (Scrambled Eggs with Sofrito)

Amount Per Serving

Calories 186 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 246mg82%

Sodium 100mg4%

Potassium 331mg9%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 9g18%

Vitamin A 1045IU21%

Vitamin C 13mg16%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast, Brunch, Eggs

Cuisine: Venezuelan

Keyword: how to make venezuelan perico, Perico scrambled eggs with sofrito, Venezuelan perico recipe, venezuelan scrambled eggs with perico

Author: Enri

Notes

Perico tastes best when freshly made, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!

Author
Recent Posts

Enri

Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.