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Perico (or huevos pericos, lit. "parrot eggs") is a dish in Colombian and Venezuelan cuisine prepared with scrambled eggs, butter, sautéed diced onions, and tomatoes.[1] Scallions are a frequent substitution or addition to the onions, especially in Colombia. Perico may also include chopped cilantro greens, ground peppers, annatto and occasionally hot peppers. It can be regarded as a tropical version of scrambled eggs and can be eaten alone, with bread, usually at breakfast time; or at any time, as an arepa filling.

The name comes from the bright colors of the scallions, tomato and eggs, mimicking the colors on a perico (parrot).

See alsoEdit


  1. ^ Perico