Huevos pericos (pronounced whey-vose peh-ree-cose) are Colombian style scrambled eggs. This is the way my parents made scrambled eggs for me when I was little and the only way I cook them now! The key ingredients are green onion and tomato, but I like to top them off with queso fresco or avocado.
Huevos pericos are typically eaten for breakfast with an arepa, but they can be enjoyed any way you like! Sometimes I include them in my tacos, on toast, or with rice.
These eggs are flavorful, fluffy, and easy to make!
What You’ll Need:
- 4 beaten eggs
- Avocado (optional)
- A little less than ⅓ cup of chopped tomatoes
- ¼ cup of finely chopped green onions
- ¼ cup of queso fresco (optional)
- 1 teaspoon of vegan butter
- 1 teaspoon of olive oil
- ½ teaspoon of minced garlic
- ½ teaspoon of salt
- ½ teaspoon of black pepper
Directions:
- Heat a non-stick pan on medium heat and add the olive oil, vegan butter, and minced garlic. Cook for about 2 minutes or until the garlic becomes fragrant.
- Add the green onion to the pan and let it cook for about 2 minutes.
- Add the eggs and cook for about 2 minutes, using your spatula to scramble the eggs.
- Once the eggs are about 80% done, remove them from the heat and add the diced tomatoes, salt, and pepper. NOTE: this recipe yields moist eggs—if you prefer your eggs a little drier or firmer, simply keep them on the heat a little longer until they achieve your desired consistency.
- Optional toppings: queso fresco and avocado.
- Yields about 2 servings.
