Entree: Venezuela – Northern Culinary Region – Perico (Scrambled eggs cooked with sautéed tomatoes, onions, and peppers for a bright savory breakfast or light entree)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 large eggs (approx. 200 g)
- 2 tbsp (30 ml) butter or vegetable oil
- 1 small yellow onion, finely chopped (about 4 oz (115 g))
- 2 medium tomatoes, seeded and diced (about 12 oz (340 g))
- 2 scallions, thinly sliced (about 1.5 oz (45 g))
- 1 small sweet red bell pepper, seeded and diced (about 3 oz (85 g))
- 1 small ají dulce or jalapeño, seeded and minced (about 15 g) optional for heat
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) milk or water (optional, for creamier eggs)

Instructions

1. Crack the eggs into a bowl, add milk or water if using, season with salt and pepper, and whisk until combined.
2. Heat 2 tbsp butter or oil in a nonstick skillet over medium heat. Add the chopped onion and sauté until translucent, 3–4 minutes. Add the scallions, bell pepper, and minced ají dulce or jalapeño if using; cook until softened, 2–3 minutes.
3. Add the diced tomatoes and cook until they release their juices but still hold some shape, about 2–3 minutes. Season mixture to taste with a pinch more salt and pepper.
4. Reduce heat to medium-low and pour the beaten eggs over the sautéed vegetables. Let sit undisturbed 10–15 seconds, then gently stir with a spatula, forming soft curds. Cook to desired doneness, 1–2 minutes more; avoid overcooking.
5. Remove from heat, stir in chopped cilantro, adjust seasoning, and serve immediately with arepas, crusty bread, or plantain slices.