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.

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!

You can see more Breakfast Recipes here.

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)

2
SP
272
Calories
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 2 servings
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 ways to prepare 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.

Nutrition

Serving: 1/2 of recipe, Calories: 272kcal, Carbohydrates: 5g, Protein: 19.5g, Fat: 19g, Saturated Fat: 5.5g, Cholesterol: 558mg, Sodium: 220.5mg, Fiber: 1g, Sugar: 1.5g
Blue Smart Points: 2
Points +: 7
Keywords: Colombian Scrambled Eggs, Huevos Pericos, Huevos Pericos (Colombian Scrambled Eggs), keto eggs, scrambled eggs with tomatoes and scallions, whole30 breakfast, whole30 eggs