Huevos pericos are a traditional Colombian breakfast dish made with scrambled eggs, tomatoes, and scallions. It’s simple, delicious, and perfect for serving with a slice of toast!
Colombian Scrambled Eggs
My mom was born in Colombia, and I have visited the beautiful country many times! This simple breakfast is one that immediately takes me back. Like Enchilada Scrambled Eggs or Huevos Rancheros, it’s a way to enjoy eggs with a little Latin flair. Huevos pericos is one of the most popular and delicious breakfast dishes in Colombia and it also happens to be a keto, Whole30 and gluten-free recipe. Although it’s typically eaten with arepas, I usually just eat it with toast.
Why Huevos Pericos Are the Perfect Breakfast
If you’re looking for a quick, healthy, and flavorful breakfast option, huevos pericos are sure to become a favorite. Here’s why you’ll love them:
- Scrambled eggs, but better. The combination of scallions and tomatoes are what make huevos pericos so good. (This combo is also the base for so many dishes in Colombia!)
- Quick and easy to make. With just a handful of simple ingredients and a few minutes of cooking, you can whip up a plate of huevos pericos—you can even pull it off on a busy weekday!
- Nutritious and satisfying. Packed with protein from the eggs, this dish keeps you full to power you through the morning.
What You’ll Need
The ingredient list for huevos pericos is super short! Scroll down to the recipe card below for exact measurements.
- Eggs – You’ll need whole eggs and egg whites; if you don’t want to fuss with separating eggs and yolks, you can use egg whites in a carton.
- Scallions – These add a mild onion flavor.
- Tomato – Diced tomato is the traditional option, but if you have cherry or grape tomatoes, you can cut them in half and use those.
- Olive oil – Or another oil you like to use for cooking.
- Salt and pepper – I like to use kosher salt and freshly ground black pepper.
How to Make Huevos Pericos
The steps for making this recipe are also short and simple. See the recipe card below for printable instructions.
- Start cooking the veggies. Warm the olive oil in a skillet over medium-low heat. Add the scallions and tomatoes, along with a pinch of salt, and cook until the veggies are tender.
- Whisk the eggs. Mix the eggs and egg whites in a bowl with the salt and pepper.
- Scramble the eggs. Pour the egg mixture into the skillet with the veggies. Cook, stirring, until the eggs are set, then remove from heat and serve.
Tips and Variations
These little pointers will make sure your huevos pericos turn out perfect!
- Don’t overcook the eggs. Keep an eye on the eggs as they cook to ensure they remain soft and fluffy. Overcooking can make them dry and rubbery.
- Use a nonstick skillet. Or a well-seasoned cast iron skillet. It’s the best way to ensure your eggs don’t stick.
- Serve immediately. Huevos pericos are best enjoyed freshly made while the eggs are still warm and fluffy.
Serving Suggestions
Huevos pericos are typically enjoyed with hot chocolate and arepas in Colombia. At home, I usually just serve this dish with some avocado and toast on the side, but here are some additional ideas:
- Huevos pericos can be served with a side of rice. Try my Instant Pot Cilantro Lime Rice or Cauliflower Rice.
- If you like breakfast tacos or Breakfast Burritos, these eggs are delicious stuffed in a tortilla.
- Some people also like to add hot sauce or cilantro to the dish for extra flavor.
Proper Storage
- Refrigerator: If you have leftover huevos pericos, they will keep in the refrigerator for up to 3 days in an airtight container. I don’t recommend freezing this recipe.
- To reheat: Heat in the microwave or in a skillet over medium-low heat until warmed through.
More Egg Recipes
If you’re looking for more savory breakfast ideas, you can’t go wrong with eggs!
Huevos Pericos
Ingredients
- 2 teaspoons olive oil
- 3 to 4 medium scallions, white and green parts, sliced thin
- 1 medium roma or vine tomato, seeded and diced
- 6 large eggs, beaten with fork
- kosher salt or adobo seasoning salt
Instructions
- Heat olive oil in a medium nonstick skillet over medium heat.
- Add the scallions and cook until they soften, about 3 to 4 minutes.
- Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
- Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.
