Huevos Pericos are a traditional Colombian and Venezuelan recipe, very popular for breakfast.
The name “pericos” (parrots) refers to the dish’s vibrant colors.
In Colombian and Venezuelan cuisine, perico is a dish made with scrambled eggs, butter, diced sautéed onions, peppers, and tomatoes; I also added green and black olives.
Scallions are a common substitute or addition to onions, especially in Colombia.
Huevos pericos can also include chopped cilantro leaves, annatto for coloring, and occasionally hot peppers.
The dish can be considered a tropical version of scrambled eggs and can be eaten on its own, with bread, usually for breakfast, or as a filling for arepas.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: South American
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1 scallion
- 1 tomato
- 1 red bell pepper
- 1.1 oz sliced olives (optional)
- to taste cilantro
- to taste butter (or vegetable oil)
- to taste salt and pepper
- to taste annatto
Steps
In a pan, heat the butter and sauté the chopped scallion, tomato, and bell pepper.
Cook for 3–4 minutes until the sauce thickens.
Beat the eggs, add annatto, season with salt and pepper, and pour them into the pan. Cook, stirring, until they set but remain soft.
Optionally, add olives and a pinch of cilantro and/or fresh herbs.
