Huevos Pericos is a traditional Colombian breakfast also popular in Venezuela. This egg dish is delicious served with arepa and coffee or hot chocolate.
What are Huevos Pericos?
It is a quick and easy scrambled eggs with tomatoes and onions recipe. This is one of the most popular breakfast dishes in Colombia and Venezuela. It's hearty, healthy, and a delicious dish to start the day.
In Venezuela this dish is called "Perico" and some cooks like to add onions instead of scallions to their eggs.
What Do You Need to Make this Dish
You will find the printable recipe card with exact ingredients amounts, directions, cooking tips and step by step video below. This recipe serves four, but feel free to double it.
Eggs: 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.
Oil: I like to use olive oil to cook them, but you can use vegetable, canola oil or butter if you prefer.
Vegetables: You need scallions and tomatoes. I always use organic vegetables.
Salt: Add it to your own taste and black pepper can also be a good ingredient to add if you want more flavor.
Huevos Pericos Recipe (Scrambled Eggs with Tomato and Scallions)
- 8 eggs
- 2 medium tomatoes finely chopped
- 2 tablespoons olive oil
- 4 tablespoons chopped scallions
- Salt to taste
- 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.
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.
What to Serve with Huevos Pericos
These scrambled eggs are usually served for breakfast with bread or arepa, cheese and hot chocolate, but I also love making them for a quick lunch or dinner over white rice with avocado slices or served with a traditional Colombian Calentado.
This easy Colombian breakfast recipe is worth getting out of bed for. You will have it ready in less than 20 minutes with just 5 simple ingredients. This is one of my favorite ways to make eggs!
More Eggs Recipes For Your Next Breakfast:
Scrambled Eggs Recipe with Corn
Natasha - 5 Star Foodie
Mmm... I would love to try scrambled eggs with arepa! Sounds awesome!
My favorite type of food. I could eat perico for breakfast, lunch, and dinner.
another fab idea love it
Está muy rico! MMMMM...
Thank you all for your comments.
Love this dish. My colombian husband calls it Perico 🙂
I love pericos!
Oh I love this! In Cali, we call this 'Perico'. It translates to Parakeet (sp?), not sure why...maybe because it's so colorful....
Perico is my favorite dish in the whole wide world, with arepa and hot chocolate, cant get more colombian than that! love it
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.
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.
To make it totally Colombian restaurant-authentic, it should be served in the really cheap aluminum frying pan it was prepared in 🙂
Ah yes! En caserola! I grew up with fried eggs served “en caserola”.
Los huevos en cacerola no son revueltos ni tienen hogao como el perico
I wonder if some one knows why or where the name "pericos" come from?
Like Jamie says, it is matter of the color ???
I love this dish! And yes with hot chocolate! My favorite breakfast in the whole wide world! Love all your recipes! Just like home.
I love this recipe! and all your recipes!!!!
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!
Can I use grape tomatoes instead and roughly how many cups of tomato is this? thank you so much for this recipe
Yes, about 1/2 cup.
I make these several days a week. I use finely chopped onion sometimes
I tried it and this was a truly amazing breakfast, thank you erica
Bjorn J Thompson
What kind of cheese is traditionally used??
Quesito Colombiano o queso blanco
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.
Ese queso tan blanco no parece queso