Huevos pericos

Ingredients

• 8eggs
• 2 mediumtomatoes, finely chopped
• 2 tablespoonsoil or butter
• 2 stalksspring onion, chopped
• to tastesalt

Instructions

1. 1

   Cook the vegetables

   Warm the oil in a medium non-stick frying pan over a medium heat. Add the tomatoes and spring onion and cook for about 5 minutes, stirring occasionally.

2. 2

   Beat the eggs

   Meanwhile, beat the eggs with the salt in a small bowl. Pour them into the pan with the tomato mixture and cook over a medium heat, without stirring, until the mixture starts to set.

3. 3

   Scramble the eggs

   Stir to combine the eggs with the tomato and spring onion. Cook for about 2 minutes, or until the eggs reach the consistency you like.

4. 4

   Serve the eggs

   Transfer the eggs to a serving plate and serve with arepa or toasted bread.

What are huevos pericos?

Huevos pericos are Colombian scrambled eggs mixed with tomato and spring onion, commonly eaten for breakfast. The name is used for this simple, colourful combination rather than for a complicated preparation.

This version keeps the method quick: soften the vegetables first, then add the eggs and scramble them together. Serve them with arepa or bread, as well as cheese or hot chocolate if you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 13g protein, 2g carbs, 16g fat.

The eggs provide most of the protein and much of the fat, while the oil or butter adds more fat. The tomatoes contribute a small amount of carbohydrate and fibre; serving the eggs with arepa or bread adds more carbohydrate. Pair a portion with fruit or another vegetable if you want to round out the plate.

The ingredients that matter

Tomatoes: chopping them finely helps them soften and release their juices during the first few minutes in the pan.

Spring onion: its mild savoury flavour complements the tomato without overpowering the eggs. Chop the stalks so they cook evenly.

Oil or butter: either works for cooking the vegetables and eggs. Butter gives a richer flavour; oil keeps the dish dairy-free if you choose a suitable one.

Soften the vegetables first

Cook the tomato and spring onion for about 5 minutes, stirring occasionally. They should soften before the eggs go in, so their flavour is distributed through the scramble.

Keep the heat at medium and avoid letting the vegetables catch on the bottom of the pan. If the pan seems dry, lower the heat rather than rushing this stage.

Control the scramble

Initially leaving the eggs undisturbed lets them begin to set around the tomato mixture. Once they start to look less liquid, stir to bring the vegetables and eggs together.

Cook for about 2 minutes after stirring, checking the texture as you go. Take the pan off the heat when the eggs are as soft or as firmly set as you prefer.

Choose your texture

For softer eggs, stop cooking while they still look slightly glossy; the residual heat will continue to set them. For a firmer scramble, leave them in the pan a little longer, stirring gently.

The tomato adds moisture, so the finished eggs may be softer than a plain scramble. Avoid cooking them hard in an attempt to remove every trace of liquid.

Serve it Colombian-style

Arepa is a natural partner for huevos pericos and makes the meal more substantial. Toasted bread is an easy alternative.

For a fuller breakfast, serve with cheese and hot chocolate, as is common in Colombia. These accompaniments are optional and are not included in the ingredient list or nutrition estimate.

Recipe notes & tips

• Use a non-stick pan so the eggs are less likely to stick as they set.
• Chop the tomatoes and spring onion before heating the pan to keep the cooking quick.
• Beat the eggs thoroughly with the salt so the seasoning is evenly distributed.
• Stir occasionally while the vegetables cook, but wait until the eggs begin to set before scrambling them.
• Serve straight away for the softest texture.

Variations

• Add cheese: crumble or grate a little over the eggs just before serving.
• Use butter: choose it instead of oil for a richer finish.
• Add chilli: finely chop a little fresh chilli and cook it with the tomato and spring onion.
• Serve with arepa: warm the arepa while the eggs cook for a traditional-style breakfast.
• Make it more filling: serve with toasted bread and a side of fruit.

Common mistakes to avoid

• Overcooking the vegetables: they can catch before softening, so keep the heat moderate and stir occasionally.
• Stirring the eggs straight away: let them begin to set first, then fold them through the vegetables.
• Cooking the eggs too long: remove the pan when they reach your preferred texture, as they continue to cook briefly off the heat.
• Using large pieces of tomato: chop them finely so they soften within the short cooking time.
• Adding too much salt: season the beaten eggs lightly, then adjust to taste when serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan over a low heat, stirring briefly; avoid prolonged heating, which can make the eggs rubbery.

Frequently asked questions