Huevos Pericos are a delicious recipe for Colombian style scrambled eggs. They’re made with tomatoes and green onions. Try them when you want to change up your breakfast routine! You’ll also want to try these Mexican scrambled eggs.
Today I wanted to take the time to share with you this super easy Colombian breakfast recipe. It’s so easy but worth sharing with you as it is so so yummy!
Huevos pericos translates to parakeet eggs in English. I have no idea why it’s called that. The only thing I can think of is because of the colors of the dish. It is colorful like a parakeet.
Try these eggs with arepas for a delicious colombian style breakfast.
How to Make Huevos Pericos
The first thing you want to do is dice the tomatoes and chop the onions. Use three roma tomatoes and about 1/3 a cup of chopped green onions. You can use more or less depending on how much you like green onions.
Once those are chopped up crack six eggs into a bowl. Add 1/4 a cup of milk and 1/8 teaspoon of garlic powder to the eggs. Season them with a little salt and pepper as well. Beat for a couple minutes.
Put the eggs aside and heat up one tablespoon of butter in a skillet over medium heat. Once the butter is melted and sizzling add the tomatoes and green onions.
Cook for a few minutes then add the eggs to the skillet. Let the eggs sit for a few seconds then lift the cooked egg from the bottom of the pan with a spatula and let the runny egg cover the bottom. Continue to do this until the eggs are completely cooked.
This should take around five minutes. Use the spatula to chop the eggs into smaller pieces.
This is what it should look like when done. See. Super easy.
Huevos pericos or “Colombian style scrambled eggs” are a great way to try eggs because sometimes making your eggs the same way day after day can get a little boring! These eggs are easy to make and are full of flavor!
Huevos pericos (parakeet eggs) are Colombian style scrambled eggs. They are easy to make and full of flavor!
- 6 eggs
- 3 roma tomatoes diced
- 1/3 cup green onions chopped
- 1/4 cup milk
- 1 tbs butter
- 1/8 tsp garlic powder
- salt to taste
- pepper to taste
Crack the eggs into a bowl. Add the milk and garlic powder to the eggs and season them with a little salt and pepper. Beat eggs with a fork for a minute or two.
Heat up a tablespoon of butter in a skillet over medium heat. Once the butter is hot and sizzling add the tomatoes and green onions.
Let the tomatoes and green onions cook for a few minutes then add the eggs. Let the eggs sit for a few seconds then use a spatula to gently lift the cooked eggs from the bottom of the skillet letting the runny part coat the bottom. Continue to do this until all the eggs are cooked. This should take around five minutes.
Use the spatula to chop the eggs into smaller pieces and serve.