Perico Scrambled Eggs with Avocado and Tomato

Dice the yellow-onion and bell-pepper into small, even pieces. Core and dice the tomatoes. Mince the garlic cloves finely.

Heat the olive-oil in a large non-stick skillet or your grandmother's iron pot over medium heat. Add the diced onion and bell-pepper. Cook, stirring with your wooden spoon, until softened and fragrant, about 5 minutes.

Add the minced garlic and diced tomato to the pan. Continue cooking the sofrito until the tomatoes break down and release their juices, about 5 more minutes. This is the heart of the perico.

Crack the eggs into a bowl. Season with salt and black-pepper. Whisk gently until the yolks and whites are fully combined.

Pour the beaten eggs over the sofrito in the pan. Let them sit undisturbed for about 30 seconds to begin setting on the bottom.

Using your wooden spoon, gently fold and scramble the eggs into the sofrito. Cook slowly over medium-low heat, folding gently, until the eggs reach 160°F (71°C) on a quick-read thermometer and appear fully set with no liquid pooling. Remove from heat while they still look slightly moist — residual heat will finish them perfectly.

Slice the ripe avocados in half, remove the pits, and cut into fan or half-moon slices.

Plate the perico eggs onto warm plates. Arrange avocado slices alongside as a cool, creamy contrast to the savory eggs. Serve immediately with white bread or arepas if desired.