Today is Venezuela's Independence Day, and what follows is my "perico" recipe. In other words, my Venezuelan scrambled eggs with sofrito, a feast of colors and flavors. These eggs—very popular in Venezuela and Colombia, where they are known as huevos pericos—are to be eaten with arepas. If you serve them accompanied with avocado slices, refried black beans, and queso fresco, they make the best breakfast or brunch (and even dinner) ever!
More from MamásLatinas: Try this decadent Latino-style chocolate and coffee mousse (EXCLUSIVE RECIPE)
Even if mi abuelita taught me that perico is best freshly made, every time I have leftovers, I save them covered in the fridge. When I reheat them the next day, I just add fresh cilantro leaves, and they taste delicious!
Perico
Makes 6 portions
Ingredients
2 tablespoons olive oil
1 yellow onion, finely chopped
4 medium or 6 small ripe tomatoes, chopped
9 eggs
Salt
1/4 cup cilantro leaves (reserve some for garnishing)
Preparation
- In a nonstick skillet, put the olive oil over medium heat, and sauté the onions until they are translucent, approximately 4 to 5 minutes.
- Add the tomatoes, and cook for 2 minutes.
- Lower the heat, cover, and cook for 4 to 5 more minutes.
- Add the eggs, and cook uncovered for 3 minutes, stirring constantly.
- Add the cilantro leaves, and cover to keep the moisture.
- Simmer for 3 more minutes.
- Salt to taste.
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