Venezuelan Perico (Scrambled Eggs with Sofrito)

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

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

Servings:

Calories: 186kcal

Author: Enri

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.

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.

Nutrition