One of the most everyday breakfasts of Venezuela (and Colombia). 'Perico' is a small, brightly colored parakeet, and the dish is popularly said to take its name from the red-green-yellow confetti of tomato, pepper and egg that recalls the bird, though the true origin of the name is uncertain even locally. It is eaten stuffed into an arepa or empanada, or served alongside arepa, white cheese and coffee.
Soft, custardy curds of egg are studded with sweet bursts of tomato and the gentle bite of onion and pepper. It is savory and juicy rather than dry, with a fresh green lift from cilantro and scallion. Tucked into a hot arepa, it turns breakfast into something warm and homey.
Cooking the aromatics first releases their moisture and sugars, which keep the eggs juicy and seasoned throughout. Stirring eggs gently over moderate heat coagulates the proteins slowly into small, tender curds instead of a tough, dry mass.
Variations
With added chorizo or ham, spiced with hot chili, made with scrambled-in white cheese, served over rice as a light supper
On the Palate
Where Perico Venezolano sits in the Venezuelan flavor cloud
Ingredients
Serves 3
How it's made
8 steps · 10 min
- 11 min
Melt butter in a skillet over medium heat.
- 23 min
Add finely diced onion and cook until soft and translucent.
- 33 min
Stir in diced tomato and sweet pepper and cook until they release their juices.
Watch outCook the tomato and pepper until they slump and release their juices — this soft, saucy base is what keeps the eggs moist and seasoned.
- 41 min
Season with salt and a pinch of optional annatto for color.
- 51 min
Beat the eggs lightly and pour them into the vegetables.
- 62 min
Stir gently and slowly, folding the curds, until just set but still soft and glossy.
Watch outStir low and slow, folding as it sets — pull it while the curds are still glossy and just-set; a second too long and it dries to a tough scramble.
- 71 min
Fold in chopped scallions and cilantro off the heat.
- 81 min
Serve hot inside arepas or alongside buttered bread.
