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Huevos Pericos (Colombian Scrambled Eggs)

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This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.

This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite breakfasts!

Typically enjoyed with hot chocolate and arepa, I usually just serve it with some avocado on the side. 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. The combination of scallions and tomatoes are what make this so good, which is also the base for so many dishes in Colombia.

This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite breakfasts!This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite breakfasts!

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Huevos Pericos (Colombian Scrambled Eggs)

4.87 from 15 votes
2
Cals:272
Protein:19.5
Carbs:5
Fat:19
This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.
Course: Breakfast, Brunch
Cuisine: American
This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite breakfasts!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 2 servings
Serving Size: 1 /2 of recipe

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.

Last Step:

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Nutrition

Serving: 1 /2 of recipe, Calories: 272 kcal, Carbohydrates: 5 g, Protein: 19.5 g, Fat: 19 g, Saturated Fat: 5.5 g, Cholesterol: 558 mg, Sodium: 220.5 mg, Fiber: 1 g, Sugar: 1.5 g

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44 comments on “Huevos Pericos (Colombian Scrambled Eggs)”

  1. 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)

  2. 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.

  3. Avatar photo
    Susan williams

    We used only 4 eggs for 2 of us -extra large. It was so filling especially when topped with Mexican cheese! Plates were clean! 

  4. 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! 

  5. 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!

  6. 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. 

      1. 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. 🙂