Venezuelan scrambled eggs are just like Venezuelans; anything but plain. Scrambled eggs were too boring, so we incorporated a few things to make them extra special. Throw some onions and tomatoes, and you’ve got very colorful and tasty scrambled eggs. I don’t know why do we call these extra special scrambled eggs Perico, but I think it is because perico is the Spanish word for parakeet, and when you add tomatoes to scrambled eggs, they get a red tint to them, just like our parakeets.
When I was a kid, my mom used to make arepas con perico usually on the weekends. I didn’t like perico when I was a kid, but as an adult I love it. Especially because with just a few tweaks, like using only the egg whites and no oil, you can make a lighter breakfast.
What you need:
– 1/8 C. Oil
– 1 Tbsp. Butter
– ½ C. Onion
– ½ C. Tomato
– ½ Tsp. Salt
– 1/8 Tsp. Pepper
– 3 Eggs
1. Chop the onion and tomato in small cubes. It is recommended to take the seeds and skin from the tomato, but… who has time for that on a Saturday morning? I like tomatoes; skin, seeds, and all.
2. In a large enough frying pan, add the oil and the butter and heat on medium. You can skip either the butter OR the oil if you prefer a lighter option.
3. Add the onion and fry until it browns (about 4 minutes).
4. Add the tomato, salt and pepper, and fry for another 6 to 7 minutes, or until the mixture dries up a bit.
5. Beat the eggs and add them to the mix (you can use egg whites only for a lighter option as well). Continue frying and mixing for about 3 minutes until the eggs cook thoroughly and become dry, but at the same time keeping it loose and without clumping it together. You can also add some milk to the beaten eggs to make them fluffier.
6. Serve hot with arepas… I happened to have some avocado nearby, and it was just the perfect addition to this breakfast for champs.
Note: Perico can be served just like any other scrambled egg dish; with bacon or sausage, and toast. It can also be served as an arepa filling (relleno de arepa), already inside an arepa. (Avocado addition is great here too… as you can probably tell by now… I love avocado)