Perico Recipe

Prep the vegetables

Wash and dry the scallions. Thinly slice the white and light-green parts; reserve the dark-green tops for garnish. Core, seed and finely dice the tomato. If using green pepper, remove seeds and dice small. Chop the cilantro and set everything within reach.

Beat the eggs

In a medium bowl crack the 4 eggs. Add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk briskly until the mixture is homogenous and slightly frothy—this yields tender curds.

Cook the aromatics

Heat a nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Add the sliced white and light-green scallion parts and the optional diced green pepper. Sauté gently for 1 to 1 1/2 minutes until softened and fragrant (do not let them brown).

Add the tomato

Add the diced tomato to the skillet and cook briefly, 30–45 seconds, just to warm and soften it and to release some juices. If the tomato is very juicy, drain a little liquid off with a spoon so the eggs don't become watery.

Scramble the eggs

Reduce heat to medium-low. Pour the beaten eggs into the skillet over the vegetables. Allow the eggs to set gently at the edges for 10–15 seconds, then using a silicone spatula stir from the edges toward the center in slow, continuous motions creating soft curds. Cook until the eggs are mostly set but still slightly glossy—about 1.5 to 2 minutes total. Remove from heat just before fully firm; residual heat will finish them.

Finish and season

Stir in the chopped cilantro and the reserved dark-green scallion tops. Taste and adjust seasoning with more salt or pepper if needed. If desired, add a small pat of butter for extra gloss and richness.

Warm your arepas, bread or tortillas. Spread with butter or avocado if using. Spoon the perico onto the warmed breads or serve alongside as a plated breakfast. Offer hot sauce or ají at the table.

Serve immediately while hot. Perico is best eaten fresh; if reheating, do so gently over low heat to avoid drying out the eggs.