📝 About This Recipe
A beloved staple across Venezuelan and Colombian breakfast tables, Huevos Pericos—or 'Parrot Eggs'—gets its name from the colorful medley of red tomatoes and green scallions. This dish transforms simple scrambled eggs into a savory, aromatic masterpiece using a traditional 'hogao' or sofrito base. It is the ultimate comfort food: quick to prepare, incredibly flavorful, and the perfect companion to a warm, buttery arepa.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (preferably organic or pasture-raised)
- 2 tablespoons Heavy cream (optional, for extra creaminess)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Sofrito (Vegetable Base)
- 2 tablespoons Unsalted butter (can substitute with vegetable oil)
- 1 tablespoon Olive oil (to prevent butter from burning)
- 2 cups Roma tomatoes (finely diced, seeds included for moisture)
- 1/2 cup Scallions (finely sliced, white and green parts separated)
- 1/2 cup White onion (finely minced)
- 1/4 cup Red bell pepper (very finely minced for sweetness and color)
- 1 piece Garlic clove (grated or finely minced)
Finishing Touches
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1/4 cup Queso Fresco (crumbled, for topping)
👨🍳 Instructions
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1
Crack the 8 eggs into a medium mixing bowl. Add the heavy cream (if using), salt, and black pepper.
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2
Whisk the eggs vigorously for about 30-45 seconds until the yolks and whites are fully incorporated and the mixture is slightly frothy. Set aside.
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3
Place a large non-stick skillet over medium heat. Add the butter and olive oil, swirling the pan until the butter is melted and foaming.
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4
Add the minced white onions and the white parts of the sliced scallions to the pan. Sauté for 3-4 minutes until they become translucent and fragrant.
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5
Stir in the finely minced red bell pepper and continue to cook for another 2 minutes until softened.
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6
Add the grated garlic and cook for just 30 seconds, being careful not to let it brown or turn bitter.
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7
Fold in the diced tomatoes. Cook the mixture for 5-7 minutes, stirring occasionally. The tomatoes should break down into a thick, jammy sauce, and most of the liquid should evaporate.
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8
Reduce the heat to medium-low. This is crucial for achieving a soft, creamy scramble rather than dry, rubbery eggs.
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9
Pour the whisked egg mixture over the sautéed vegetables. Let the eggs sit undisturbed for about 20 seconds until the edges just begin to set.
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10
Using a heat-resistant silicone spatula, gently push the eggs from the outer edges toward the center. Continue this folding motion slowly.
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11
When the eggs are about 80% cooked (still looking slightly wet), stir in the green parts of the scallions.
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12
Remove the skillet from the heat immediately. The residual heat from the pan will finish cooking the eggs to a perfect, moist consistency.
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13
Taste and add an extra pinch of salt if necessary. Garnish with fresh cilantro and crumbled queso fresco.
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14
Serve immediately while steaming hot alongside your favorite breakfast sides.
💡 Chef's Tips
For the best flavor, use the ripest tomatoes you can find; they provide the essential sweetness and moisture for the base. Don't rush the vegetables; the secret to authentic Perico is letting the onions and tomatoes melt together into a 'hogao' before adding the eggs. Avoid overcooking the eggs—remove them from the heat when they still look a bit glossy, as they will firm up on the plate. If you like heat, add a finely chopped deseeded jalapeño or a dash of Latin hot sauce to the vegetable sauté. To make it a heartier meal, you can stir in some diced ham or crispy bacon bits along with the tomatoes.
🍽️ Serving Suggestions
Serve inside a split, toasted corn arepa with a thick slice of salty paisa cheese. Pair with a side of sweet fried plantains (maduros) for a delicious salty-sweet contrast. Accompany with a bowl of black beans (caraotas negras) topped with a dollop of sour cream. Enjoy with a hot cup of café con leche or a traditional Colombian hot chocolate. Add a side of sliced avocado seasoned with lime and sea salt.