This post is also available in Spanish
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.
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!
Huevos Pericos with Arepa
Ingredients
(4 Servings)
- 4 eggs
- 2 medium tomatoes, finely chopped
- 2 tablespoons olive oil
- 4 tablespoons chopped scallions
- Salt to taste
Directions
- In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
- 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 with arepa or toast.
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Natasha - 5 Star Foodie says
May 22, 2009 at 11:40 AMMmm… I would love to try scrambled eggs with arepa! Sounds awesome!
rebecca subbiah says
May 22, 2009 at 9:04 PManother fab idea love it
Sophie says
May 23, 2009 at 4:11 AMMMMMM…está delicioso!
Está muy rico! MMMMM…
Erica says
May 25, 2009 at 7:31 AMThank you all for your comments.
Felisha says
May 25, 2009 at 11:48 PMLove this dish. My colombian husband calls it Perico 🙂
Lula says
October 10, 2009 at 2:27 AMI love pericos!
blitzy says
December 18, 2009 at 10:40 AMmmmm perico!!!!
Jamie says
May 19, 2010 at 12:05 AMOh I love this! In Cali, we call this ‘Perico’. It translates to Parakeet (sp?), not sure why…maybe because it’s so colorful….
stephanie says
November 14, 2010 at 11:39 PMPerico is my favorite dish in the whole wide world, with arepa and hot chocolate, cant get more colombian than that! love it
luzma says
June 1, 2011 at 8:51 AMGREAT 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.
Daniel says
August 6, 2011 at 4:59 PMThis 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
Respondon says
September 17, 2011 at 9:49 PMTo make it totally Colombian restaurant-authentic, it should be served in the really cheap aluminum frying pan it was prepared in 🙂
Adriana says
July 13, 2018 at 7:54 PMAh yes! En caserola! I grew up with fried eggs served “en caserola”.
Xavier says
May 20, 2012 at 1:03 PMI wonder if some one knows why or where the name “pericos” come from?
Like Jamie says, it is matter of the color ???
Thanks
Luchy says
May 23, 2012 at 6:39 PMI love this dish! And yes with hot chocolate! My favorite breakfast in the whole wide world! Love all your recipes! Just like home.
Vivian says
May 27, 2013 at 8:02 PMI love this recipe! and all your recipes!!!!
Sarah says
May 31, 2013 at 9:55 AMThank 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!
mini says
March 21, 2014 at 12:16 PMCan I use grape tomatoes instead and roughly how many cups of tomato is this? thank you so much for this recipe
Erica Dinho says
March 21, 2014 at 1:31 PMYes, about 1/2 cup.
K Cox says
August 25, 2015 at 1:46 PMI make these several days a week. I use finely chopped onion sometimes
Yvonne Gravina says
April 13, 2018 at 9:38 AMI tried it and this was a truly amazing breakfast, thank you erica