Huevos Pericos
This Huevos Pericos is SO EASY! A vibrant Colombian scrambled egg dish with fresh scallions and tomatoes, perfect for a quick, flavorful breakfast.
Equipment
- Large Skillet
- Spatula
- Mixing Bowl
- Knife and cutting board
Ingredients
- 2 teaspoons olive oil for sautéing the vegetables and adding flavor
- 3 to 4 medium scallions use both the white and green parts, sliced thin
- 1 medium roma or vine tomato seeded and diced
- 6 large eggs beaten with a fork
- kosher salt or adobo seasoning salt to taste
Instructions
- Begin by washing and slicing the scallions, making sure to include both the white and green parts. Then, take your tomato, seed it, and dice it into small pieces.
- In a large skillet, heat the 2 teaspoons of olive oil over medium heat. Allow the oil to warm up for about a minute, ensuring it coats the bottom of the skillet.
- Add the sliced scallions to the skillet. Sauté them for about 2-3 minutes until they become tender and fragrant, stirring occasionally to prevent burning.
- Once the scallions are softened, add the diced tomato to the skillet. Cook for an additional 2 minutes, allowing the tomato to soften and release its juices.
- In a mixing bowl, crack the 6 large eggs and beat them with a fork until well combined. Season with kosher salt or adobo seasoning salt to taste.
- Pour the beaten eggs into the skillet over the sautéed scallions and tomatoes. Gently stir the mixture with your spatula, allowing the eggs to cook evenly. Continue to cook until the eggs are just set but still slightly creamy, about 3-4 minutes.
- Remove the skillet from the heat. Serve the Huevos Pericos immediately, garnished with additional sliced scallions or a sprinkle of your favorite seasoning if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to avoid rubbery eggs.
- Try swapping olive oil for avocado oil or butter for varied flavor.
- Add crumbled queso fresco or shredded cheese in the last minute of cooking for added creaminess.