Huevos Pericos Colombian Scrambled Eggs Recipes

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HUEVOS PERICOS CON CHOCLO (SCRAMBLED EGGS WITH TOMATO, SCALLIONS AND CORN)



Huevos Pericos con Choclo (Scrambled Eggs with Tomato, Scallions and Corn) image

Huevos Pericos is a traditional and very popular Colombian breakfast. It is, simply, scrambled eggs with tomatoes and scallions. Adding corn makes for a delicious variation of the traditional dish and the best part is, it's a super easy recipe. Serve it with arepa and cheese on the side. Buen provecho!

Provided by Erica Dinho

Number Of Ingredients 7

1 tablespoon butter
1/2 tablespoon vegetable oil
1 cup cooked corn (fresh or frozen)
6 large eggs
2 medium tomatoes (finely chopped)
4 tablespoons finely chopped scallions
Salt to taste

Steps:

  • In a medium non-stick skillet heat the butter and oil over medium heat.
  • Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally. Add the corn, stir and cook for about 2 minutes more.
  • Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
  • Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
  • Transfer to a serving plate and serve warm.

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)



Huevos Pericos (Colombian Scrambled Eggs) image

This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.

Provided by Gina

Categories     Breakfast     Brunch

Time 20m

Number Of Ingredients 5

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

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.

Nutrition Facts : ServingSize 1 /2 of recipe, Calories 272 kcal, Carbohydrate 5 g, Protein 19.5 g, Fat 19 g, SaturatedFat 5.5 g, Cholesterol 558 mg, Sodium 220.5 mg, Fiber 1 g, Sugar 1.5 g

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)



Huevos Pericos (Colombian Scrambled Eggs) image

Once upon a time I lived in Colombia for a year. This was my favorite breakfast there. Serve with buttered toast and cafe con leche (coffee with hot milk). This recipe duplicates that taste memory for me. I once had this with some chopped fresh spinach leaves sauteed with the vegetables, and that was very nice, but that is not how it is normally served. You can use diced yellow onion instead of the green onion if you prefer.

Provided by Heirloom Tomato

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 teaspoons butter
2 teaspoons olive oil
1 roma tomato, diced
2 green onions, white and green parts, sliced thin
4 eggs, beaten with fork
2 tablespoons milk
salt
pepper

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.

Nutrition Facts : Calories 236.5, Fat 18.5, SaturatedFat 6.5, Cholesterol 384.2, Sodium 187, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 13.7

HUEVOS PERICOS (SCRAMBLED EGGS WITH TOMATO AND SCALLIONS)



Huevos Pericos (Scrambled Eggs with Tomato and Scallions) image

Huevos Pericos is a quick and easy egg recipe and one of the most popular breakfast dishes in Colombia which we serve with arepa, cheese and hot chocolate. My mom makes the best huevos revueltos con tomate y cebolla. When I was a child she had to make them for me in a separate pan

Provided by Erica Dinho

Categories     Main dish

Number Of Ingredients 5

4 eggs
2 medium tomatoes (finely chopped)
2 tablespoons olive oil
4 tablespoons chopped scallions
Salt to taste

Steps:

  • In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
  • Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
  • Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
  • Transfer to a serving plate and serve with arepa or toast.

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS) RECIPE



Huevos Pericos (Colombian Scrambled Eggs) Recipe image

Whip up a light, but flavorful plate of huevos pericos for breakast today! These Colombian scrambled eggs also comes with tomatoes for a fresher meal.

Provided by Cherly Henry

Categories     Scrambled Egg

Time 20m

Yield 2

Number Of Ingredients 5

2 tsp olive oil
4 white and green parts, sliced thin medium scallions
1 or vine tomato, seeded and diced medium roma tomato
6 beaten large eggs
or adobo seasoning salt kosher salt

Steps:

  • Heat the olive oil in a medium nonstick skillet over medium heat.
  • Add the scallions, then cook for 3 to 4 minutes until they soften.
  • Add the tomato, then season with salt.
  • Cook for 3 to 4 minutes until the liquid from the tomato evaporates.
  • Add the beaten eggs to the pan with more salt to taste, then cook over medium heat, stirring a few times until just cooked.
  • Serve warm, and enjoy!

Nutrition Facts : Carbohydrate 4.49g, Cholesterol 558.00mg, Fat 18.88g, Fiber 1.15g, Protein 19.66g, SaturatedFat 5.33g, ServingSize 2.00, Sodium 501.14mg, Sugar 0.00, UnsaturatedFat 8.79g

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