In Colombian and Venezuelan cuisine, perico is a dish prepared with scrambled eggs, butter, sautéed diced onions, bell pepper, and tomatoes. Scallions are a frequent substitution or addition to the onions, especially in Colombia. Huevos pericos may also include chopped cilantro greens, annatto for coloring, 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, peppers and eggs, mimicking the colors of a parrot (perico).
See also
References
- Perico Archived 2013-05-01 at the Wayback Machine About.com
 | This Venezuelan cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Colombian cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This breakfast-related article is a stub. You can help Misplaced Pages by expanding it. |