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Venezuelan Perico - Scrambled Eggs with Onions and Tomatoes


Venezuelan Perico - Scrambled Eggs with Onions and Tomatoes

Perico - Scrambled Eggs with Onion and Tomato

Marian Blazes
Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with sautéed onions, tomatoes, and peppers. It's often served inside arepas (a Venezuelan egg mcmuffin of sorts).


  • 1 medium onion, chopped fine
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 medium tomato, chopped fine
  • 1 green pepper, chopped fine (optional)
  • 4-6 eggs
  • 3 tablespoons cream
  • Salt and pepper to taste


  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.

Serves 4-6 people.

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