10 minutes
5 minutes


8 large eggs
pinch salt plus more to taste
1 tbsp olive oil
4 scallions whites and light green portions, thinly sliced (see note)
2 medium bell peppers (any color) seeded and diced
2 medium tomatoes seeded and diced
2 cloves garlic


1. Thoroughly whisk the eggs with a little salt. You want to whisk them quite well, as more air in the eggs makes for a fluffier, lighter end result.
2. Heat the oil in a over medium heat in a frying pan (non-stick or well-seasoned cast iron work well). Add the onions and bell peppers and saute for 2-3 minutes. Add the tomatoes and garlic and saute
for an additional 2 minutes, taking care to stir gently to avoid crushing the tomatoes.
3. Reduce the heat to medium/low. Season the vegetables in the pan with a pinch of salt (and pepper, if you like, though I leave it out). Pour the eggs over the vegetables and stir constantly, but gently. Once
the eggs have just set (about 2 minutes), remove everything from the pan and serve immediately – preferably with black beans, cheese, arepas, and hot chocolate!

Recipe Notes
Scallions are the typical onion of choice in Colombian perico, while conventional onions are used more in Venezuela. Feel free to adapt to whatever you prefer or have on hand.

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