This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.
Huevos Pericos (Colombian Scrambled Eggs)
Huevos Pericos are typically enjoyed in Colombia with hot chocolate and arepa. At home, I usually just serve it with some avocado on the side. The combination of scallions and tomatoes are what make this so good, which is also the base for so many dishes in Colombia. This also happens to be a keto, whole30 and gluten-free friendly recipe.
I’ve been to Colombia many times, and always loved this simple egg dish. I shared this on my Instagram stories a few weeks ago and everyone asked for the recipe. Since I make this so often, I am surprised I don’t already have it posted here. It’s really simple to make and comes together fast.
More Breakfast Egg Recipes You Will Love
- Huevos Pericos
- Meal Prep Breakfast Scramble
- Huevos Rancheros
- Bacon Egg and Avocado Breakfast Sandwiches
- Freezer Breakfast Burritos
Huevos Pericos (Colombian Scrambled Eggs)
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.
