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

Huevos Pericos (Scrambled Eggs with Tomato and Scallions)

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


  • 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.


*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.


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
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