Huevos pericos are one of Colombia’s most beloved traditional breakfasts. They are made by scrambling eggs with tomato and scallions, creating a soft, juicy, and flavorful dish.
They are commonly served fresh with arepas, bread, farmer’s cheese, hot chocolate, or coffee. In many Colombian homes, huevos pericos are part of everyday breakfasts and relaxed weekend meals.
Ingredients
- 8 large eggs
- 120 g ripe tomato, finely chopped (1 large tomato)
- 80 g scallions, finely chopped (2 stalks)
- 20 g butter (1 1/2 tablespoons)
- 3 g salt (1/2 teaspoon)
- 1 g ground black pepper (1/4 teaspoon)
Preparation
- Prepare the eggs, crack the eggs into a bowl, add the salt and black pepper, and beat them with a fork until the yolks and whites are fully combined.
- Cook the vegetables, melt the butter in a skillet over medium heat and add the scallions. Cook for 2 minutes, until softened, then add the tomato and cook for 3 more minutes, until it releases and reduces some of its moisture.
- Cook the eggs, pour the beaten eggs into the skillet and stir slowly with a spatula. Cook for 2 to 3 minutes, until the eggs are set but still soft and creamy.
- Serve immediately, remove the skillet from the heat and serve the huevos pericos hot so they keep their moist, tender texture.
Chef’s tips
- Cook the eggs over medium or low heat so they do not become dry.
- Use ripe but firm tomato to prevent excess liquid.
- Remove the eggs from the heat while they still look slightly moist; they will continue cooking from the residual heat.
- Chop the scallions finely so they blend evenly into the eggs.
Traditional variations
Some Colombian households add a small amount of chopped cilantro at the end. You may also find huevos pericos with crumbled farmer’s cheese or served with Colombian ají, depending on local and family traditions.
How to serve
Serve huevos pericos with warm Colombian arepas, farmer’s cheese, fresh bread, or a serving of calentado. Colombian coffee, hot chocolate, or fresh juice are traditional drink options.
Recommended sides
- Colombian arepas.
- Farmer’s cheese or costeño cheese.
- Fresh bread.
- Colombian calentado.
- Hot chocolate or Colombian coffee.
Food culture note
The name “pericos,” meaning parrots, is popularly linked to the colorful appearance created by the yellow eggs, red tomato, and green scallions. It is a simple dish with a strong connection to everyday Colombian breakfast culture.
Frequently Asked Questions
Scallions are the most traditional choice because they bring a mild, fresh flavor. In Colombia, they may also be called cebolla larga or cebolla junca. Use the white and light-green parts for the softest texture and most balanced flavor.
Cook the tomato first until some of its liquid has evaporated before adding the eggs. Then cook over medium heat while stirring gently. Do not overcook the eggs, since they can quickly change from moist and creamy to dry.
They are best cooked and served right away because scrambled eggs lose their creamy texture when reheated. You can chop the tomato and scallions in advance, then cook the dish quickly when you are ready to eat.
