Huevos pericos is a classic Colombian breakfast of scrambled eggs tossed with fresh tomatoes and scallions. It’s bright, savory, and simple to make—perfect on toast, tucked into a tortilla, or served alongside warm arepas.
Colombian Scrambled Eggs
This simple breakfast always takes me back to Colombia—my mother was born there and I grew up enjoying the bright flavors of Latin cooking. Huevos pericos is related in spirit to dishes like Enchilada Scrambled Eggs and Huevos Rancheros: it’s an easy way to give ordinary eggs a fresh, Latin-inspired lift. The dish is naturally gluten-free and fits low-carb or whole-food approaches when paired with the right sides. Traditionally served with arepas and hot chocolate, it’s just as satisfying on toast or with avocado.
Why Huevos Pericos Makes a Great Breakfast
If you want a quick, nutritious, and flavorful breakfast, huevos pericos is a great choice. Here’s what makes it special:
- Familiar but flavorful. The scallion-and-tomato base brightens the eggs and adds a light, savory depth.
- Fast to prepare. With a few fresh ingredients and about 10 minutes of hands-on time, you’ll have a satisfying breakfast on the table.
- Protein-packed and filling. Eggs supply lasting energy, so this keeps you full through a busy morning.
What You’ll Need
The ingredient list is short and straightforward. Exact measurements are included in the recipe card below.
- Eggs – Whole eggs are traditional; you can include some extra whites if you prefer.
- Scallions – Use the white and green parts for a mild onion flavor.
- Tomato – A diced roma or vine tomato works well. Cherry tomatoes halved are a fine substitute.
- Olive oil – Or any neutral cooking oil you prefer.
- Salt and pepper – Kosher salt and freshly ground black pepper are ideal.
How to Make Huevos Pericos
The method is quick and forgiving. Follow these simple steps, and see the recipe card below for precise quantities and a printable version.
- Start with the vegetables. Warm the oil over medium heat, add the sliced scallions and a pinch of salt, and cook until softened. Add the diced tomato and continue cooking until the tomato’s juices mostly evaporate.
- Whisk the eggs. Beat the eggs (and any extra egg whites) with salt and pepper until blended.
- Combine and scramble. Pour the eggs into the skillet with the vegetables, stir gently until the eggs are just set, then remove from the heat to keep them soft and tender.
- Finish quickly. Eggs cook fast—stir a few times and remove from heat when moist curds form for the best texture.
Tips and Variations
Small adjustments let you tailor the dish to your taste:
- Don’t overcook. Take the eggs off the heat while they are slightly runny; residual heat will finish them.
- Use the right pan. A nonstick skillet or well-seasoned cast iron helps prevent sticking and makes cleanup easier.
- Add mix-ins. Fold in chopped cilantro, a splash of hot sauce, crumbled cheese, or diced bell pepper for extra flavor.
Serving Suggestions
In Colombia, huevos pericos are often paired with arepas and hot chocolate, but there are plenty of great ways to serve them at home. They pair nicely with ripe avocado, a slice of crusty toast, warm tortillas, or a side of rice. These eggs also work well tucked into breakfast tacos or burritos, and a drizzle of hot sauce brightens the flavors.
Proper Storage
- Refrigerator: Leftovers keep in an airtight container for up to 3 days. Reheat gently to avoid drying.
- Reheating: Warm in a nonstick skillet over medium-low heat or briefly in the microwave until just heated through.
More Egg Ideas
If you enjoy savory egg dishes, try variations that use similar techniques: scramble with peppers and onions, fold in cottage cheese for extra protein, or bake eggs with greens for a simple brunch bake. Eggs are versatile and can be adapted to many flavors and dietary preferences.
Huevos Pericos
Ingredients
- 2 teaspoons olive oil
- 3 to 4 medium scallions, white and green parts, thinly sliced
- 1 medium roma or vine tomato, seeded and diced
- 6 large eggs, beaten
- Kosher salt or seasoning salt, to taste
Instructions
- Heat the olive oil in a medium nonstick skillet over medium heat.
- Add the sliced scallions and cook until they soften, about 3 to 4 minutes.
- Add the diced tomato, season with a pinch of salt, and cook until most of the tomato liquid evaporates, about 3 to 4 minutes.
- Pour the beaten eggs into the skillet, season to taste, and gently stir as the eggs set. Cook until just done but still moist, then remove from the heat and serve immediately.
Nutrition (per serving)
Calories: 272 · Protein: 19.5 g · Carbs: 5 g · Fat: 19 g · Fiber: 1 g