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huevos pericos

Recipe by
Vickie Parks
Renton, WA

This recipe appeared in an email newsletter that I received recently which stated that it's a very popular breakfast dish in Colombia and Venezuela. The name comes from the vivid colors of the scallions, tomato, peppers and eggs, that are the same as the coloring of a specific species of parrot (perico, in Spanish). You can use a hotter pepper if you prefer, or you can add crumbled bacon. But most families prepare it with just tomatoes and green onion. It's usually served with arepa or bread. In some regions, the bread might be topped with farmers cheese or cottage cheese.

yield 1 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For huevos pericos

  • 1 Tbsp
    unsalted butter
  • 1 tsp
    vegetable oil
  • 4
    scallions (green onions), chopped
  • 1 sm
    green pepper, de-seeded and chopped - i used bell pepper, but you can use a hotter variety if you prefer
  • 1 lg
    roma tomato (or any variety of fresh tomato can be used, but roma variety tends to hold up best to the heat)
  • 4 lg
  • 2 Tbsp
  • salt, to taste
  • black pepper, to taste

How To Make huevos pericos

  • 1
    Stir butter and oil together in a medium skillet over medium heat, stirring until butter is melted. Add scallions, bell pepper and tomato, and cook 3 to 5 minutes or until tender.
  • 2
    In a mixing bowl, whisk together eggs and milk. Season as desired with salt and pepper.
  • 3
    Pour the eggs into the skillet and cook about 2 to 3 minutes or until eggs are set. Stir the eggs frequently with a spatula or wooden spoon, breaking up larger egg curds as they begin to set.
  • 4
    Serve immediately while still hot.

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