Scrambled Eggs with Vegetables (Venezuelan Perico)

One of the versions is perico; a South American styled scrambled eggs, which is popular in both Venezuela and Colombia. Perico is a jazzed up version of the plain old scrambled eggs eaten throughout the world. In this Latin American version, eggs are scrambled along with flavourful South American staples like onion, tomatoes, red bell peppers and scallions to yield a bright and colourful dish. Parakeet is known as perico in Spanish. As the dish mimics the vibrant colours of a parakeet, predominantly the red and green, this dish is also known as perico. There is a slight difference between the Colombian and Venezuelan version of perico. Colombians prefer scallions instead of onions and vice versa in Venezuela. In the present day cooking, it doesn’t matter. People either mix both or add whatever is available in their pantry. Perico is usually served for breakfast or brunch along with bread or stuffed into arepas, traditional Venezuelan bread made of corn. Perico and arepa together are usually served as Sunday brunch in many homes. The combination is so popular and common among Venezuelans just like a toast and scrambled eggs are common in British and American homes. Perico is also served with cheese, beans and bread on the side to form a complete meal. This is usually a brunch meal plan.

1 large tomato, peeled, seeded and diced
2 scallions, finely chopped
½ small green bell pepper, finely chopped
½ small red bell pepper, finely chopped
4 Tbsp. vegetable oil
2 large eggs
1 Tbsp. water
1 pinch baking soda
sea salt
black pepper, freshly ground

Heat the oil in a skillet and cook the scallions and peppers over medium heat for 4 minutes, stirring regularly. Add the tomato and sauté again for 4 minutes, stirring regularly.

In a bowl, mix the eggs very lightly with water and baking soda. Add the eggs to the pan.

Season with salt and pepper and stir until the eggs are cooked.

Serve immediately.

Makes 2 servings.