Huevos pericos are a traditional Colombian breakfast dish made with scrambled eggs, tomatoes, and scallions. It’s simple, delicious, and perfect for serving with a slice of toast!
Colombian Scrambled Eggs
My mom was born in Colombia, and I have visited the beautiful country many times! This simple breakfast is one that immediately takes me back. Like Enchilada Scrambled Eggs or Huevos Rancheros, it’s a way to enjoy eggs with a little Latin flair. Huevos pericos is one of the most popular and delicious breakfast dishes in Colombia and it also happens to be a keto, Whole30 and gluten-free recipe. Although it’s typically eaten with arepas, I usually just eat it with toast.
Why Huevos Pericos Are the Perfect Breakfast
If you’re looking for a quick, healthy, and flavorful breakfast option, huevos pericos are sure to become a favorite. Here’s why you’ll love them:
- Scrambled eggs, but better. The combination of scallions and tomatoes are what make huevos pericos so good. (This combo is also the base for so many dishes in Colombia!)
- Quick and easy to make. With just a handful of simple ingredients and a few minutes of cooking, you can whip up a plate of huevos pericos—you can even pull it off on a busy weekday!
- Nutritious and satisfying. Packed with protein from the eggs, this dish keeps you full to power you through the morning.
What You’ll Need
The ingredient list for huevos pericos is super short! Scroll down to the recipe card below for exact measurements.
- Eggs – You’ll need whole eggs and egg whites; if you don’t want to fuss with separating eggs and yolks, you can use egg whites in a carton.
- Scallions – These add a mild onion flavor.
- Tomato – Diced tomato is the traditional option, but if you have cherry or grape tomatoes, you can cut them in half and use those.
- Olive oil – Or another oil you like to use for cooking.
- Salt and pepper – I like to use kosher salt and freshly ground black pepper.
How to Make Huevos Pericos
The steps for making this recipe are also short and simple. See the recipe card below for printable instructions.
- Start cooking the veggies. Warm the olive oil in a skillet over medium-low heat. Add the scallions and tomatoes, along with a pinch of salt, and cook until the veggies are tender.
- Whisk the eggs. Mix the eggs and egg whites in a bowl with the salt and pepper.
- Scramble the eggs. Pour the egg mixture into the skillet with the veggies. Cook, stirring, until the eggs are set, then remove from heat and serve.
Tips and Variations
These little pointers will make sure your huevos pericos turn out perfect!
- Don’t overcook the eggs. Keep an eye on the eggs as they cook to ensure they remain soft and fluffy. Overcooking can make them dry and rubbery.
- Use a nonstick skillet. Or a well-seasoned cast iron skillet. It’s the best way to ensure your eggs don’t stick.
- Serve immediately. Huevos pericos are best enjoyed freshly made while the eggs are still warm and fluffy.
Serving Suggestions
Huevos pericos are typically enjoyed with hot chocolate and arepas in Colombia. At home, I usually just serve this dish with some avocado and toast on the side, but here are some additional ideas:
- Huevos pericos can be served with a side of rice. Try my Instant Pot Cilantro Lime Rice or Cauliflower Rice.
- If you like breakfast tacos or Breakfast Burritos, these eggs are delicious stuffed in a tortilla.
- Some people also like to add hot sauce or cilantro to the dish for extra flavor.
Proper Storage
- Refrigerator: If you have leftover huevos pericos, they will keep in the refrigerator for up to 3 days in an airtight container. I don’t recommend freezing this recipe.
- To reheat: Heat in the microwave or in a skillet over medium-low heat until warmed through.
More Egg Recipes
If you’re looking for more savory breakfast ideas, you can’t go wrong with eggs!
Huevos Pericos
Ingredients
- 2 teaspoons olive oil
- 3 to 4 medium scallions, white and green parts, sliced thin
- 1 medium roma or vine tomato, seeded and diced
- 6 large eggs, beaten with fork
- kosher salt or adobo seasoning salt
Instructions
- Heat olive oil in a medium nonstick skillet over medium heat.
- Add the scallions and cook until they soften, about 3 to 4 minutes.
- Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
- Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.
What kind of bread?
Delicious!!
Really tasty, simple, fast.
Glad you enjoyed!
Delicious – we were filled up for the whole morning. Easy to make with just the right amount of seasoning. Did add 2 tablespoons of shredded cheddar.
Quick and delicious.
Absolutely Delicious, so simple to make, and so Tasty..
I love this recipe; I actually make something very similar all the time but I don’t add the onions – not a fan; but I do add a bit of shredded cheese. Adding the adobo seasoning is genius! Thanks, Gina! (resubmitted because I forgot the stars)
What a perfect summer morning breakfast. I did have to add in some banana pepper from the garden and YUM. And then I had some arugula…I just can’t leave things alone. Tomorrow, I will add a little fresh basil.
We used only 4 eggs for 2 of us -extra large. It was so filling especially when topped with Mexican cheese! Plates were clean!
Didn’t have abodo seasoning, but decided to add a small amount of canned chipotle chiles in abodo sauce. Amazing!
I’ve made this probably 10x this month! One of my new favorite breakfasts. Thank you Gina!
In Texas, we add a diced Serrano chili, a few corn chip at the end and top with cheese.
Mmmm reminds me of childhood trips to Colombia. Yay!!!! Thank you!
You’re welcome! 🙂
A simple and tasty twist to a family regular. I am just starting to use Adobo , and did not add enough of that , but I am working on it!
Simple yet delicious!
Just like my mom makes! So delicious!!
I have made something similar to this and I agree it is my favorite way to have eggs as well. My only issue with this recipe is that you put only 2 mins prep time. Who can rinse and slice scallions, seed and dice a tomato, and crack and scramble eggs in 2 minutes? I always feel like I am so slow in the kitchen because I cannot prepare food in the amount of time the recipes state.
Point taken! I have updated times! 🙂
Thank you Gina! At some point, I would actually like to see some prep tips from you as I’m a “slow” prepper as well. 🙂
Is it 2 points because of the olive oil? Will it com up just as nice with Pam to make it a 0?
This has become one of my standard scrambles egg recipes. In the winter I use cherry tomatoes (cut on half). They are delicious.
Very tasty and easy to make!
On weekends, you can always please your family with a good unusual breakfast. This is a simple recipe, variations can be different: something to remove or add something – everyone decides for himself.
On weekends, you can always please your family with a good unusual breakfast. This is a simple recipe, variations can be different: something to remove or add something – everyone decides for himself.
I wonder if portions could be frozen?
This was delicious! I’ve been getting bored with my current breakfast rotation, and this was the perfect addition. Thank you for sharing!
I never even knew this was a recipe- it sounds delicious, can’t wait to give it a try 🙂
Hi Gina, thank you for all the wonderful recipes! I’m kind of new to Adobo, is it more preferable to use in this recipe than salt ? Many thanks! My 14 y/o son is obsessed with your slow cooker turkey breast recipe!
I use it for everything, but salt would work fine!
Does the adobo seasoning have turmeric in it? I didn’t have this seasoning so I made mine. But some receipts call for turmeric.
No
This is almost like adding pico de gallo to eggs. I love to cook them like this!
I met my Colombian husband on New Year’s Eve 1965 in Cali. I love your Colombian influenced recipes! Huevos Pericos are delicious. How abouta recipe for muchacho relleno? I love it.
Why is this 2 points
Probably the oil
Olive oil – use olive oil spray and its zero
The olive oil is reason for points.
The oil
What kind of Adobo do you use to keep that authentic taste for the dish?
I use Goya, but in Colombia salt is typically used.
Totally authentic, and fantastic as well. If possible, should absolutely be served with Colombian hot chocolate (very different than what we have here), arepa, and a slice of queso campasino (fresh farmers cheese). Unfortunately, these three things are difficult to get in the U.S.
Gina, is your chocolate authentic? Maybe a recipe?
Could you use a can of tomatoes?
Sure! Will be a little different but still good. Drain them.
I am Peruvian and my grandma use to make something similar but with she added some Aji ( Peruvian hot pepper) It was yummy!!
Sometimes if I don’t have time to chop I use salsa on the skillet and then pour the eggs over it ! 😉
Are scallions the same as green onions?? I’ve always wondered that. 🙂
Yes!
I’m not Columbian and didn’t know this was a recipe, but I eat this almost every morning for breakfast! So good. Sometimes I add pepper jack cheese or bell peppers or both. Your recipes are awesome, thank you for all your hard work.
The recipe is simple to make Gina . I would like to p r ep that any day .
This is truly my favorite and only way I eat scrambled eggs. So so good :-). With Colombian parents it also feels like comfort food for breakfast.
Doesn’t it!