Huevos Pericos: Colombian Tomato and Onion Scrambled Eggs
Huevos Pericos are the undisputed champions of traditional desayunos bogotanos (Bogotá-style breakfasts). This iconic, colorful recipe is one of the most popular gastronomic samples from the interior of Colombia, beautifully combining fluffy eggs with a savory, vibrant vegetable base.
The secret to this easy 15-minute recipe is preparing a rich sofrito of finely diced tomatoes and onions first, then folding in the heavily beaten and seasoned eggs. Scrambled to your exact preferred consistency, they are the absolute perfect savory start to any day!
Huevos Pericos (Tomato & Onion Scrambled Eggs)
The ultimate Colombian breakfast classic! Fluffy scrambled eggs folded into a savory, sautéed base of fresh tomatoes and white onions.
Ingredients
- 6 Eggs
- 1 White onion
- 2 Ripe tomatoes
- Frying oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the sofrito: The very first step is to finely dice both the white onion and the ripe tomatoes. Heat a splash of frying oil in a pan over medium heat and gracefully sauté the chopped vegetables until they soften and release their natural juices.
- Beat the eggs: While the vegetable base is cooking, crack the eggs into a separate mixing bowl. Add a pinch of salt and black pepper to your liking, and beat them thoroughly.
- Combine and scramble: Pour the beaten eggs directly into the hot pan over the tomato and onion sofrito. Let the mixture sit undisturbed for a couple of minutes to set the bottom, then begin to gently stir and scramble until the eggs reach your preferred, pleasant consistency. Serve immediately alongside fresh bread or arepas!
Notes
- A National Treasure: While famously recognized as an absolute staple of the traditional Bogotá breakfast, this quick, colorful, and highly comforting dish has become universally beloved and prepared in homes across the entire country.
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