Soft scrambled eggs with tomato and scallion, based on huevos pericos, a beloved Colombian breakfast-for-dinner classic.
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.
Serves 4
Whisk eggs with milk, salt and pepper in a bowl until just combined; set aside.
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.
Reduce heat to low and pour in the whisked eggs. Let sit undisturbed for 20-30 seconds, then gently fold with a spatula.
Continue folding slowly over low heat for 2-3 minutes until soft curds form but the eggs still look slightly glossy.
Remove from heat immediately - the eggs will continue to set from residual heat. Fold in scallion greens.
Serve hot with warm arepas or tortillas alongside.
Cook the tomato down until nearly dry before adding the eggs, or the scramble will taste watery and dilute.
Keep the heat low and the folding gentle - Colombian-style eggs should be soft and creamy, not browned or dry.
Pull the eggs off the heat while still slightly underdone; they'll finish setting in the residual heat of the pan.
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.
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.
Huevos pericos are a Colombian breakfast staple found across the country, with the name referring to the green and red flecks of scallion and tomato resembling the colors of a parakeet (perico).
It's best made fresh since eggs lose their texture on reheating, but you can prep the tomato and scallion mixture ahead and refrigerate it for up to 2 days.
The heat was likely too high or they cooked too long. Use low heat and pull the pan off just before the eggs look fully set.
Arepas are the classic pairing, along with hot chocolate or coffee for breakfast, though rice and avocado work well for a dinner version.
Per serving (200g / 7.1 oz) · 4 servings total
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