This quick and easy egg recipe is one of the most popular breakfast dishes in Colombia which we serve with arepa, cheese and hot chocolate. My mom makes the best huevos revueltos con tomate. When I was a child she had to make them for me in a separate pan because I didn’t eat scallions. Sometimes she would try to fool me and make the eggs and scallions together then take the scallions out of the eggs and told me that she made them in separate pan. But I always knew when she tricked me. Growing up I was a nightmare with food.
Ingredients
(4 Servings)
4 eggs
2 medium tomatoes, finely chopped
2 tablespoons olive oil
4 tablespoons chopped scallions
Salt to taste
Directions
1. In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
2. Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
3. Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
4. Transfer to a serving plate and serve with arepa or toast.
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{ 12 comments… read them below or add one }
Mmm… I would love to try scrambled eggs with arepa! Sounds awesome!
another fab idea love it
MMMMM…está delicioso!
Está muy rico! MMMMM…
Thank you all for your comments.
Love this dish. My colombian husband calls it Perico
I love pericos!
mmmm perico!!!!
Oh I love this! In Cali, we call this ‘Perico’. It translates to Parakeet (sp?), not sure why…maybe because it’s so colorful….
Perico is my favorite dish in the whole wide world, with arepa and hot chocolate, cant get more colombian than that! love it
GREAT SCRAMBLED EGGS OR HUEVOS PERICOS, LEFT MY COLOMBIA SINCE THE AGE OF TEN, MY MOTHER SHOWED ME HOW TO MAKE, FIRST THE INGREDIENTS OF 2 SERVINGS, 4 EGGS, ONE ONION A TOMATO, SALT ONE FORTH OF A TEASPOON (PINCH) AND ONE AND HALF TABLESPOON OF OIL, HAVE IN HAND A FLAT PLATE TO PLACE THE INGREDIENTS IN, AND START BY CUTTING A QUARTER OF AN ONION INTO SMALL DICES, PLACE IT ON A SIDE OF THE PLATE, THEN LIKEWISE WITH THE WHOLE TOMATO (LEAVE THE JUICE OUT), GET YOUR (BEST) TEFLON PAN HEAT IN MED HIGH, THEN PLACE THE OIL AND ONIONS (NOT TOO COOKED), PINCH OF SALT TO TASTE, FOLLOW BY TWO EGGS, ADD THE TOMATO AND SCRAMBLE, THEN PLACE THE OTHER TWO EGGS, AND SCRAMBLE TILL SEMI DRY, GOOD WITH STAKES, OR A SLICE OF BREAD, AND OF COURSE THICK AREPA, SLICED IN THE MIDDLE AND STUFFED WITH THE HUEVO PERICO AND MAKE A COLOMBIAN SCRAMBLE SANDWICH.(TIP) -YOU COULD SLICE THIN TWO SAUSAGES FRY BEFORE THE ONION AND CONTINUE THE PROCEDURE. TAKES 5 MINUTES.
IT’S KIND OF FILLING,COLORFUL AND DELICIOUS.
This has to be the ultimate Colombian breakfast, since it is consumed in every region. In Barranquilla we also call it perico and the arepa is often replaced with patacones.
Cheers
To make it totally Colombian restaurant-authentic, it should be served in the really cheap aluminum frying pan it was prepared in