Huevos Pericos (Scrambled Eggs with Tomato and Scallions)

Huevos Pericos

Huevos Pericos is a quick and easy egg recipe and one of the most popular breakfast dishes in Colombia which we serve with arepa, cheese and hot chocolate.

Receta de Huevos Pericos

My mom makes the best huevos revueltos con tomate y cebolla. 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.

Buen provecho!

How to make Huevos Pericos

 

Huevos Pericos

Huevos Pericos with Arepa

Print

Ingredients

(4 Servings)

  • 4 eggs
  • 2 medium tomatoes, finely chopped
  • 2 tablespoons olive oil
  • 4 tablespoons chopped scallions
  • Salt to taste

Huevos Pericos Colombianos

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.
  5. Huevos pericos

If you like this page, you can say thanks by sharing it :-)

Comments

  1. Jamie says

    Oh I love this! In Cali, we call this ‘Perico’. It translates to Parakeet (sp?), not sure why…maybe because it’s so colorful….

  2. luzma says

    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.

  3. Daniel says

    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

  4. Respondon says

    To make it totally Colombian restaurant-authentic, it should be served in the really cheap aluminum frying pan it was prepared in :)

  5. Xavier says

    I wonder if some one knows why or where the name “pericos” come from?
    Like Jamie says, it is matter of the color ???
    Thanks

  6. Luchy says

    I love this dish! And yes with hot chocolate! My favorite breakfast in the whole wide world! Love all your recipes! Just like home.

  7. Sarah says

    Thank you so much for this website…
    I am not Colombian and have lived in rural, white Michigan my whole life, but have recently started dating a man who is 1/2 Colombian (with his mom being the Colombian half of his parents and therefore the cook in the family) and have decided that I want to learn how to make some meals that I know he likes. So many of the things that his mom has served us (including these eggs) are on your site! I thank you greatly for this!

  8. mini says

    Can I use grape tomatoes instead and roughly how many cups of tomato is this? thank you so much for this recipe

Leave a Reply

Your email address will not be published.


8 − = 6