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    My Colombian Recipes » Recipes » Breakfast and Brunch » Huevos Pericos (scrambled Eggs With Tomato And Scallions)

    Huevos Pericos (Scrambled Eggs with Tomato and Scallions)

    Sep 16, 2022 by Erica Dinho · 27 Comments

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    Huevos Pericos is a traditional Colombian breakfast also popular in Venezuela. These scrambled eggs are made with tomatoes and scallions. This dish is delicious served with arepa and coffee or hot chocolate.

    Huevos PericosPin

    Huevos Pericos is a quick and easy scrambled eggs recipe and one of the most popular breakfast dishes in Colombia. This egg dish is usually served with bread or arepa, cheese and hot chocolate.

    To make this scrambled eggs recipe, you’ll just need 5 ingredients: Eggs, oil, scallions, tomatoes and salt. I like to use fresh organic and cage free eggs to make the perfect scrambled eggs. If you use good eggs for this recipe the huevos pericos will have more flavor. I also use olive oil to cook them, but you can use vegetable, canola oil or butter if you prefer.

    Huevos Pericos (Scrambled Eggs with Tomato and Scallions) |mycolombianrecipes.comPin

    Huevos Pericos (Scrambled Eggs with Tomato and Scallions)

    Erica Dinho
    5 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main dish
    Cuisine Colombian
    Servings 4 servings
    Calories 201 kcal

    Ingredients
     

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

    Instructions
     

    • 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.

    Notes

    *I like to use  olive oil to make my huevos pericos, but you can use vegetable oil or butter if you prefer.
    *Try to use a non-stick pan to make this scrambled eggs.
     

    Nutrition

    Calories: 201kcalCarbohydrates: 3gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 327mgSodium: 129mgPotassium: 284mgFiber: 1gSugar: 2gVitamin A: 1047IUVitamin C: 10mgCalcium: 60mgIron: 2mg
    Keyword colombian eggs, huevos pericos
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Receta de Huevos PericosPin

    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.

    Be sure to watch my video below to learn how to make the best scrambled eggs recipe. Buen provecho!

    How to make Huevos PericosPin
    Huevos PericosPin
    Huevos Pericos ColombianosPin
    Huevos pericosPin

    More unique and delicious eggs recipes that you may want to try for your next breakfast:

    Scrambled Eggs with Bacon

    Scrambled Eggs Recipe with Corn

    Scrambled Eggs

    Baked Eggs

    More Breakfast and Brunch Recipes

    Colombian Banana Drink (Jugo De Banano En Leche)Kumis Colombiano Casero (Homemade Colombian Kumis)Arepa Con Carne Asada (Arepa With Colombian-Style Grilled Beef)Huevos Pericos Con Tocineta (Scrambled Eggs With Tomatoes, Scallions And Bacon)Arepa Con Quesito Colombiano (Corn Cake With Fresh Cheese)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Natasha - 5 Star Foodie

      May 22, 2009 at 11:40 am

      5 stars
      Mmm... I would love to try scrambled eggs with arepa! Sounds awesome!

      Reply
      • Miguel

        September 16, 2022 at 2:21 pm

        5 stars
        My favorite type of food. I could eat perico for breakfast, lunch, and dinner.

        Reply
    2. rebecca subbiah

      May 22, 2009 at 9:04 pm

      5 stars
      another fab idea love it

      Reply
    3. Sophie

      May 23, 2009 at 4:11 am

      5 stars
      MMMMM...está delicioso!
      Está muy rico! MMMMM...

      Reply
    4. Erica

      May 25, 2009 at 7:31 am

      5 stars
      Thank you all for your comments.

      Reply
    5. Felisha

      May 25, 2009 at 11:48 pm

      5 stars
      Love this dish. My colombian husband calls it Perico 🙂

      Reply
    6. Lula

      October 10, 2009 at 2:27 am

      5 stars
      I love pericos!

      Reply
    7. blitzy

      December 18, 2009 at 10:40 am

      5 stars
      mmmm perico!!!!

      Reply
    8. Jamie

      May 19, 2010 at 12:05 am

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

      Reply
    9. stephanie

      November 14, 2010 at 11:39 pm

      5 stars
      Perico is my favorite dish in the whole wide world, with arepa and hot chocolate, cant get more colombian than that! love it

      Reply
    10. luzma

      June 01, 2011 at 8:51 am

      5 stars
      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.

      Reply
    11. Daniel

      August 06, 2011 at 4:59 pm

      5 stars
      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

      Reply
    12. Respondon

      September 17, 2011 at 9:49 pm

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

      Reply
      • Adriana

        July 13, 2018 at 7:54 pm

        5 stars
        Ah yes! En caserola! I grew up with fried eggs served “en caserola”.

        Reply
        • Vicente perez

          September 17, 2022 at 5:41 pm

          Los huevos en cacerola no son revueltos ni tienen hogao como el perico

          Reply
    13. Xavier

      May 20, 2012 at 1:03 pm

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

      Reply
    14. Luchy

      May 23, 2012 at 6:39 pm

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

      Reply
    15. Vivian

      May 27, 2013 at 8:02 pm

      5 stars
      I love this recipe! and all your recipes!!!!

      Reply
    16. Sarah

      May 31, 2013 at 9:55 am

      5 stars
      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!

      Reply
    17. mini

      March 21, 2014 at 12:16 pm

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

      Reply
      • Erica Dinho

        March 21, 2014 at 1:31 pm

        5 stars
        Yes, about 1/2 cup.

        Reply
    18. K Cox

      August 25, 2015 at 1:46 pm

      5 stars
      I make these several days a week. I use finely chopped onion sometimes

      Reply
    19. Yvonne Gravina

      April 13, 2018 at 9:38 am

      5 stars
      I tried it and this was a truly amazing breakfast, thank you erica

      Reply
    20. Bjorn J Thompson

      February 03, 2021 at 8:28 pm

      5 stars
      What kind of cheese is traditionally used??

      Reply
      • Erica Dinho

        February 04, 2021 at 2:47 pm

        5 stars
        Quesito Colombiano o queso blanco

        Reply
    21. Phil Ordway

      April 16, 2021 at 12:53 pm

      5 stars
      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.

      Reply
    22. vicente perez

      April 16, 2021 at 7:29 pm

      5 stars
      Ese queso tan blanco no parece queso

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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