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


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

How to Make Venezuelan Perico - Scrambled Eggs with Onions and


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