Huevos Pericos (Colombian Scrambled Eggs with Tomatoes and Scallions)

Ingredients

• 5 largeeggs
• 1 tbsphalf and half or milk
• t tbspunsalted butter
• 2–3scallions (spring onions), sliced
• 2Roma tomatoes, diced
• to tastesalt and pepper

Instructions

1. 1

   Beat the eggs

   Crack the eggs into a bowl. Add the half and half or milk, season with a little salt and pepper, then beat with a fork for a minute or two.

2. 2

   Soften the vegetables

   Melt a tablespoon of butter in a skillet over medium heat. Add the tomatoes and scallions.

3. 3

   Scramble the eggs

   Cook the tomatoes and scallions for a few minutes, then pour in the eggs. Leave them for a few seconds, then gently lift the cooked egg from the bottom of the skillet with a spatula so the runny egg flows underneath. Repeat until the eggs are cooked, around five minutes.

4. 4

   Serve hot

   Serve the eggs while hot.

What are huevos pericos?

Huevos pericos are scrambled eggs with tomatoes and scallions, a familiar breakfast dish in Colombia. The name refers to the colourful mix of eggs and vegetables.

This version keeps the ingredient list short and cooks the vegetables in butter before adding the eggs, so their savoury flavour is spread through the scramble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 18g protein, 6g carbs, 21g fat.

The eggs provide most of the protein and fat, while the butter adds more fat and the tomatoes and scallions contribute a small amount of carbohydrate. Serve with fruit or another vegetable for a more varied plate.

The vegetables make the dish

Tomatoes: Dicing them helps them soften quickly in the skillet and distribute through the eggs.

Scallions: Slicing them gives you both a mild onion flavour and a little colour in each serving.

Beat before cooking

Egg mixture: Beating the eggs with the half and half or milk for a minute or two combines the whites and yolks before they hit the pan. Season them lightly at this stage so the seasoning is mixed through.

Scramble gently

Low-and-slow movement: Once the eggs are in the skillet, let them sit for a few seconds before lifting the set egg from the bottom. This gives them a chance to form soft curds.

Runny egg: Each time you lift the cooked layer, let uncooked egg run underneath to meet the hot pan. Stop when the eggs are cooked rather than stirring constantly.

Watch the timing

The vegetables need a few minutes before the eggs go in, and the scramble takes around five minutes according to the method. Keep an eye on the pan, as the eggs can finish quickly once they begin to set.

Serve it for breakfast

Huevos pericos are best served hot, straight from the skillet. Toast or arepas make a simple accompaniment, while fruit can add a fresh contrast to the savoury eggs.

Recipe notes & tips

• Dice the tomatoes before heating the skillet so they are ready to add.
• Slice the scallions evenly to help them soften at the same pace.
• Use medium heat to cook the vegetables and eggs without rushing them.
• Lift the eggs gently with a spatula rather than stirring vigorously.
• Serve as soon as the eggs are cooked for the softest texture.

Variations

• Add coriander: Fold chopped fresh coriander into the eggs just before serving.
• Use a different tomato: Substitute another ripe tomato if Roma tomatoes are unavailable.
• Make it milder: Use fewer scallions for a gentler onion flavour.
• Add chilli: Include a little chopped fresh chilli with the tomatoes for heat.

Common mistakes to avoid

• Adding eggs too soon: Give the tomatoes and scallions a few minutes to cook first.
• Stirring constantly: Let the egg sit briefly, then lift it gently so soft curds can form.
• Using high heat: Keep the skillet over medium heat to avoid cooking the eggs too quickly.
• Overcooking the eggs: Remove them once cooked, as they can continue to firm up in the hot skillet.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a skillet over low heat or in short bursts in the microwave, stopping as soon as the eggs are hot.

Frequently asked questions