Venezuelan Perico - Scrambled Eggs with Onions and

Baby Kato


Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with sautéed onions, tomatoes, and peppers.

Recipe courtesy of Marian Blazes

Posted here for play in Culinary Quest.


★★★★★ 11 votes

4 - 6
5 Min
10 Min
Pan Fry


  • 1 medium
    onion, chopped fine
  • 2 Tbsp
  • 1 Tbsp
    vegetable oil
  • 1 medium
    tomato, chopped fine
  • 1
    green pepper, chopped fine (optional)
  • 4 - 6
  • 3 Tbsp
  • ·
    salt and pepper to taste

How to Make Venezuelan Perico - Scrambled Eggs with Onions and


  1. Whisk eggs together with cream. Set aside.
  2. Melt butter with oil in a large nonstick skillet.
  3. Sautéed chopped onions over medium heat until translucent.
  4. Add tomatoes and peppers and cook over medium heat until soft, 8-10 minutes.
  5. Pour eggs into skillet and cook gently, stirring them lightly and flipping them as they cook.
  6. Cook to desired doneness, and season with salt and pepper to taste. Serve warm with arepas.

Printable Recipe Card

About Venezuelan Perico - Scrambled Eggs with Onions and

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: Latin American
Other Tag: Quick & Easy

Show 23 Comments & Reviews

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