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!
Ingredients
(4 Servings)
4 eggs
2 medium tomatoes, finely chopped
2 tablespoons olive oil
4 tablespoons chopped scallions
Salt to taste
Preparation
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
Mmm… I would love to try scrambled eggs with arepa! Sounds awesome!
rebecca subbiah says
another fab idea love it
Sophie says
MMMMM…está delicioso!
Está muy rico! MMMMM…
Erica says
Thank you all for your comments.
Felisha says
Love this dish. My colombian husband calls it Perico 🙂
Lula says
I love pericos!
blitzy says
mmmm perico!!!!
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….
stephanie says
Perico is my favorite dish in the whole wide world, with arepa and hot chocolate, cant get more colombian than that! love it
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.
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
Respondon says
To make it totally Colombian restaurant-authentic, it should be served in the really cheap aluminum frying pan it was prepared in 🙂
Adriana says
Ah yes! En caserola! I grew up with fried eggs served “en caserola”.
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
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.
Vivian says
I love this recipe! and all your recipes!!!!
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!
mini says
Can I use grape tomatoes instead and roughly how many cups of tomato is this? thank you so much for this recipe
Erica Dinho says
Yes, about 1/2 cup.
K Cox says
I make these several days a week. I use finely chopped onion sometimes
Yvonne Gravina says
I tried it and this was a truly amazing breakfast, thank you erica
Bjorn J Thompson says
What kind of cheese is traditionally used??
Erica Dinho says
Quesito Colombiano o queso blanco
Phil Ordway says
I started following MCR because of a similar recipe I was looking for. I spent a month in Colombia in the winter of 1964-65. I remember a breakfast omelet called Pericos a criolla . It was a green onion/tomato omelet with a slightly piquant tomato sauce over it. I still still try to re-create it. It’s my favorite omelet.
Searching the www for Colombian food I found MCR. Lucky me! I’ve since picked up “go to” recipes. This is my favorite of the many food blogs I’ve subscribed to.
vicente perez says
Ese queso tan blanco no parece queso