Huevos Pericos (Colombian Scrambled Eggs)
This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.
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.
You can see more Breakfast Recipes here.
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.
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! 🙂
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!
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!