Perico: Venezuelan Eggs

A great dish to make for brunch is Perico, a colorful Venezuelan egg dish that means “paraket” in Spanish. It’s thought of as the island version of scrambled eggs. Serve the eggs with black beans and apreas or bread.

Pair the dish with some Seguar Vidas Cava  or Diplomatico Sparkling Rum Punch.



  • 5 to 6 eggs

  • 3 tablespoons heavy cream

  • 2 tablespoons French butter

  • 1 tablespoon olive oil

  • 1 medium onion, chopped fine

  • 1 medium tomato, chopped fine

  • Cliantro ( optional)

  • Salt and pepper to taste


  1. Whisk the eggs together with the cream.

  2. Melt the butter and olive oil in a large skillet.

  3. Add the chopped onions to the pan and saute over medium heat/

  4. Add the tomatoes and cook over medium heat until soft.

  5. Pour the egg and cream mixture into the skillet and cook gently, stirring and flipping them as they cook.

  6. Cook the eggs to the desired firmness then season with salt and pepper.


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