Colombian Eggs Recipes

EGGS COLOMBIAN

Steps:

• Crack the eggs into a bowl and add some salt and pepper. Beat with a whisk or fork until well mixed. Trim the ends from scallions and slice thin. You should have about 1/2 cup. Cut the tomato into 1/2-inch dice. You should have about 1/2 cup. Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat. Add the scallion and tomato and a bit of salt and pepper. Saute until the tomato is broken down, stirring often, about 3 minutes. Add the eggs and scramble. Cook until just set. Lay the tortillas on a flat surface. Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom. Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll. Cut the rolls into halves or thirds. Serve immediately or reheat on a panini press before serving. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

Steps:

• 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.

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

Steps:

• Heat olive oil and butter in skillet.
• Saute diced tomato and green onion until liquid from tomato evaporates.
• Sprinkle a little salt over cooked vegetables in pan.
• Add milk to 4 eggs and beat slightly with a fork.
• Add eggs to pan and scramble them over medium heat until done.
• Add salt and pepper.

COLOMBIAN EGGS

Steps:

• Heat butter in small skillet over medium heat.
• Add eggs and when edges go solid, top with half and half.
• Cover with lid until eggs are cooked to preference, remove from heat.
• Sprinkle with salt and pepper, top with crunched fritos.

COLOMBIAN AREPAS

Steps:

• Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
• Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough.
• Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.