Huevos Pericos is a traditional and very popular Colombian breakfast. It is, simply, scrambled eggs with tomatoes and scallions.
Adding corn makes for a delicious variation of the traditional dish and the best part is, it’s a super easy recipe. Serve it with arepa and cheese on the side.
Buen provecho!
Ingredients
- 1tablespoon butter
- 1/2 tablespoon vegetable oil
- 1 cup cooked corn, fresh or frozen
- 6 large eggs
- 2 medium tomatoes, finely chopped
- 4 tablespoons finely chopped scallions
- Salt to taste
Directions
- In a medium non-stick skillet heat the butter and oil over medium heat.
- Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally. Add the corn, stir and cook for about 2 minutes more.
- 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.
- 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.
- Transfer to a serving plate and serve warm.
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This was printed from MyColombianRecipes.com
Comments
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norma says
Yep..I remember this when I lived in Venezuela. A realy delicious breakfast. I bought my arepa grill and now I have arepas a few times a week. I missed them…
Velva says
What a very cool twist on breakfast. I like it, a lot!
I hope all is well with you.
Velva
rebecca subbiah says
wow great breakie
Belinda @zomppa says
What a dream this breakfast would be.
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grace says
such pretty colors! excellent way to make a complete meal out of eggs, erica!
Chris says
Erica this breakfast looks spectacular with all the color and flavor packed into it. I love it.
Emily from The Best of this Life says
This looks so good & satisfying. Love the mix of colours and flavours! 🙂