Colombian Mountain Tomato-Pepper Eggs (Huevos Pericos)

About This Recipe

Huevos pericos are a Colombian staple - eggs scrambled with sauteed tomato and scallion until just set, usually eaten for breakfast but just as satisfying for a quick dinner. The dish relies on cooking the tomato and scallion down first so their liquid evaporates before the eggs go in, which keeps the final scramble creamy rather than watery. The technique that separates a good pericos from a mediocre one is restraint with the eggs: they're folded gently over low heat and pulled from the pan while still slightly soft, since they continue cooking from residual heat. Served with arepas or rice, this comes together in well under 30 minutes.

Ingredients

Serves 4

• 8eggs
• 2 tbspmilk
• 2 tbspbutter or oil
• 4scallions(sliced, white and green parts separated)
• 2tomatoes(diced)
• 1green bell pepper(diced, optional)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 4arepas or warm corn tortillas(for serving)

Instructions

1. 1

   Whisk the eggs

   Whisk eggs with milk, salt and pepper in a bowl until just combined; set aside.

2. 2

   Cook the vegetables

   Heat butter or oil in a nonstick skillet over medium heat. Add scallion whites and bell pepper if using, cook 3 minutes, then add tomato and cook 5-6 minutes until the liquid has mostly evaporated.

   Don't rush this step - if the tomato is still watery when the eggs go in, the whole scramble turns soupy.

3. 3

   Add the eggs

   Reduce heat to low and pour in the whisked eggs. Let sit undisturbed for 20-30 seconds, then gently fold with a spatula.

4. 4

   Cook gently

   Continue folding slowly over low heat for 2-3 minutes until soft curds form but the eggs still look slightly glossy.

5. 5

   Finish

   Remove from heat immediately - the eggs will continue to set from residual heat. Fold in scallion greens.

6. 6

   Serve

   Serve hot with warm arepas or tortillas alongside.

Variations

• •

  Add a pinch of ground achiote or a small spoon of hogao (Colombian tomato-onion sauce) for extra color and depth.

• •

  Stir in crumbled queso costeño or feta for a salty, tangy version.

• •

  Add diced avocado on top just before serving for a creamier plate.

Storage

Best eaten immediately; scrambled eggs don't reheat well and turn rubbery. If needed, store up to 1 day and reheat very gently over low heat.

Frequently Asked Questions