Perico Recipe


Perico, also known as “Huevos pericos” literally translates to ‘parrot eggs,’ but
don’t worry! These are definitely not parrot eggs – they’re just similar in color!
These scrambled eggs are dotted with green bell peppers and tomatoes. Some
people like their perico spicy so hot peppers may also be added to the dish.
This dish can be a side to either tostadas or molletes.
Serving Size: 3
Prep Time: 5 minutes
Cook Time: 8 minutes
1 onion, minced
1 green bell pepper, finely chopped
2 garlic cloves, minced
2 tomatoes, chopped and seeded
6 eggs, beaten
2 Tbsp. vegetable oil
Salt and pepper to taste
1. In a large non-stick skillet, heat up the vegetable oil and sauté the onion
until soft and translucent. Add in the garlic and bell pepper and stir until
fragrant. Add in the chopped tomatoes and then cook for another 3
minutes or until the liquid has reduced. Reduce the heat and add in the
eggs. Season with salt and pepper. Gently stir the eggs to scramble. Do
not overcook.
2. Serve with arepas and deli meats

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