{"id":17281,"date":"2011-01-30T19:57:00","date_gmt":"2011-01-30T19:57:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/01\/30\/perico-huevos-revueltos-con-sofrito-receta\/"},"modified":"2026-02-16T10:15:17","modified_gmt":"2026-02-16T15:15:17","slug":"perico-scrambled-eggs-with-sofrito-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/01\/30\/perico-scrambled-eggs-with-sofrito-recipe\/","title":{"rendered":"Perico – Venezuelan Scrambled Eggs with Sofrito Recipe"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

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<\/a>! <\/p>\n\n\n\n

\"Eggs,<\/figure>\n\n\n
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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. A Recipe for Weekend Brunch<\/a>
  2. Ingredients<\/a>
  3. How to Make Venezuelan Perico<\/a>
  4. FAQs<\/a>
  5. Other Venezuelan Brunch Recipes You'll Love<\/a>
  6. Venezuelan Perico (Scrambled Eggs with Sofrito)<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Chopped<\/figure>\n\n\n\n
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    A Recipe for Weekend Brunch<\/em><\/em><\/h2>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    She would carefully dice the onions and tomatoes, and saut\u00e9 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.<\/em><\/p>\n\n\n\n

    My grandmo, who was <\/em>“oriental”(from Margarita Island in North Eastern Venezuela), would sometimes make us a perico with delicious crumbled chorizo “carupanero” (named after Car\u00fapano, a coastal city in the same region.) <\/em><\/p>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n
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    \"Diced<\/figure>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n

    To make this recipe you’ll need:<\/p>\n\n\n\n