Huevos Pericos (Columbian Scrambled Eggs)

Huevos Pericos are a simple and easy scrambled egg dish from South America. They’re a great way to add a little variety to your breakfast routine!

I’ve always been kind of a breakfast person. If given the choice to eat out for any meal, I will often choose breakfast.

But that also means that I’m always looking for new ideas. After recently getting hooked on Mexico’s Papas con Chorizo and Costa Rica’s Gallo Pinto, I wanted to see what else Latin America had to offer.

What Are Huevos Pericos?

Huevos Pericos, often called just “Perico,” is a popular breakfast in Columbia and Venezuela.

It’s a simple scrambled eggs dish featuring tomatoes and an onion component, usually scallions in Columbia. Typically, butter is used.

The name comes from the bright colors of the scallions, tomato, and eggs, mimicking the colors of a parrot (perico)

Ingredient Notes

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Eggs – The star of the dish. Use any eggs that you prefer.
• Butter – To sauté the vegetables. I use salted butter. You could also use olive oil or vegetable oil.
• Tomatoes – I am using two roma tomatoes today. You can replace them with one large tomato, or halved cherry tomatoes. Note that this is not the recipe for a nice big juicy heirloom tomato, you want a variety that is on the drier side.
• Scallions – I pick them out, of course. You can use regular onion also.
• Salt and pepper

How to Make Columbian Scrambled Eggs

Whisk: Crack eggs into a bowl, add salt and pepper, and whisk them until smooth.

Sauté: Melt butter in a nonstick skillet over medium heat. Add diced tomatoes and scallions. Cook, stirring occasionally, until they soften up.

Scramble: Add the eggs to the skillet. Cook, stirring frequently, until eggs are cooked to your desired doneness.

Serving Suggestions

Huevos Pericos are often served with Arepas. I also like to include some sliced avocado on the side.

As with other scrambled eggs, you can enjoy them with any kind of bread or toast. They are also great as a filling for Breakfast Tacos.

Recipe Notes and Tips

• Use non-stick: Any type of scrambled eggs can create quite a mess in a regular skillet.
• Keep the heat moderate: Scrambled eggs turn rubbery over high heat. Medium to medium-low heat keeps them soft, creamy, and tender.
• Don’t overcook the eggs: Remove the skillet from the heat while the eggs are still slightly moist. They’ll continue cooking from the residual heat and stay perfectly fluffy.
• Variations: Some Perico recipes also include diced bell peppers, chili peppers or cilantro. It is also not unheard of to include a little annato for coloring.

More great egg dishes:
Indian Egg Bhurji
Mayak Eggs
Denver Omelet
Zucchini Slice
Eggs in Purgatory
Menemen
Scotch Eggs

Recipe Video

Huevos Pericos (Columbian Scrambled Eggs)

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Huevos Pericos are Colombian scrambled eggs with tomatoes and scallions. This quick, flavorful breakfast is ready in just 15 minutes and perfect with arepas or toast.

5.0 Stars (4 Reviews)

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Ingredients

• 6 large eggs
• salt, to taste
• pepper, to taste
• 1 tablespoon butter
• 2 roma tomatoes, diced
• 2 scallions, diced

Instructions

1. Crack eggs into a bowl, add salt and pepper, and whisk them until smooth.
2. Melt butter in a nonstick skillet over medium heat. Add diced tomatoes and scallions. Cook, stirring occasionally, until they soften up.
3. Add the eggs to the skillet. Cook, stirring frequently, until eggs are cooked to your desired doneness.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 277Total Fat 20gSaturated Fat 8gUnsaturated Fat 12gCholesterol 579mgSodium 261mgCarbohydrates 5gFiber 1gSugar 3gProtein 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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