Venezuelan perico (scrambled eggs with sofrito)

Ingredients

• 30 ml (2 tablespoons)olive oil
• 160 gfinely chopped onion
• 360 gchopped tomatoes
• 6eggs
• to tastecoarse sea salt
• 15 g (reserve some leaves for garnish)finely chopped coriander leaves

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a non-stick frying pan over medium heat. Add the onion and cook for 4–5 minutes, until softened.

2. 2

   Cook the tomatoes

   Add the tomatoes and cook for 3 minutes. Reduce the heat, cover the pan and cook for a further 5 minutes.

3. 3

   Add the eggs

   Add the eggs and salt, then stir. Cook uncovered for 3 minutes, stirring occasionally.

4. 4

   Simmer covered

   Reduce the heat and simmer gently, covered, for a further 5 minutes.

5. 5

   Add the coriander

   Stir in the coriander leaves. Simmer gently, covered, for 3 more minutes so the juices do not evaporate.

6. 6

   Serve hot

   Serve hot, garnished with the reserved coriander leaves.

What is Venezuelan perico?

Perico is a Venezuelan-style scrambled egg dish cooked with a tomato and onion sofrito. Its name is associated with the colourful mixture of eggs and vegetables.

This version keeps the sofrito juicy and finishes it with fresh coriander. The covered cooking stages help the tomatoes soften and mingle with the eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 10g protein, 9g carbs, 14g fat.

The eggs provide most of the protein and some of the fat, while olive oil contributes additional fat. The onion and tomatoes supply most of the carbohydrates. Serve with a green salad or another vegetable for a balanced plate, or add toast or arepas if you want a more filling meal.

Build the sofrito

Onion first: give it 4–5 minutes over medium heat to soften before adding the tomatoes.

Tomatoes next: cooking them briefly uncovered, then covered, lets them release their juices and turn tender.

Keep the eggs tender

Gentle heat: once the eggs go in, stir occasionally during the uncovered 3-minute cook rather than constantly. This gives them time to set while combining with the tomato mixture.

Covered finish: follow the remaining low, covered cooking stages in the method. The eggs are ready when set and no longer look raw.

Use the coriander in two ways

In the pan: most of the chopped coriander goes in near the end, where its fresh flavour joins the warm sofrito.

For the finish: reserve a few leaves before chopping, as directed, and scatter them over the dish just before serving.

Plan the timing

The recipe takes about 25 minutes overall, with the onion, tomatoes and eggs cooked in sequence in one pan.

Prepare the onion, tomatoes and coriander before you start cooking, then keep an eye on the covered stages so the pan does not go unattended for too long.

What to serve with perico

For breakfast or brunch, serve it with toast or arepas to scoop up the soft eggs and tomato juices.

For a more substantial plate, add black beans or a simple green salad alongside.

Recipe notes & tips

• Use a non-stick frying pan to make stirring the eggs easier.
• Chop the onion and tomatoes to a similar small size so they cook evenly.
• Keep the heat gentle after adding the eggs to avoid browning the mixture.
• Reserve the coriander leaves before chopping the rest.
• Serve as soon as it is cooked for the softest texture.

Variations

• Add chilli: stir in a little chopped chilli with the tomatoes for a hotter version.
• Use spring onions: replace some of the onion with sliced spring onions for a milder flavour.
• Add garlic: cook a finely chopped clove briefly with the softened onion.
• Try parsley: use chopped parsley instead of coriander for a different fresh finish.
• Serve with arepas: spoon the perico into warm arepas for a more substantial meal.

Common mistakes to avoid

• Adding the eggs too soon: soften the onion and cook the tomatoes first so the vegetables are tender.
• Using high heat: lower it for the egg stages to help the mixture cook gently.
• Stirring constantly: stir occasionally during the uncovered 3 minutes, as the method directs.
• Letting the juices evaporate: keep the pan covered during the specified simmering stages.
• Forgetting the garnish: reserve a few coriander leaves before adding the rest to the pan.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat gently in a covered pan until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions