HUEVOS PERICOS RECIPES

Name: Huevos Pericos (Colombian Scrambled Eggs)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 2 teaspoons butter; 2 teaspoons olive oil; 1 roma tomato, diced; 2 green onions, white and green parts, sliced thin; 4 eggs, beaten with fork; 2 tablespoons milk; salt; pepper

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS) RECIPE - FOOD.COM

Huevos Pericos (Colombian Scrambled Eggs) Recipe - Food.com image

Once upon a time I lived in Colombia for a year. This was my favorite breakfast there. Serve with buttered toast and cafe con leche (coffee with hot milk). This recipe duplicates that taste memory for me. I once had this with some chopped fresh spinach leaves sauteed with the vegetables, and that was very nice, but that is not how it is normally served. You can use diced yellow onion instead of the green onion if you prefer.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons butter
2 teaspoons olive oil
1 roma tomato, diced
2 green onions, white and green parts, sliced thin
4 eggs, beaten with fork
2 tablespoons milk
salt
pepper

Steps:

Heat olive oil and butter in skillet.
Saute diced tomato and green onion until liquid from tomato evaporates.
Sprinkle a little salt over cooked vegetables in pan.
Add milk to 4 eggs and beat slightly with a fork.
Add eggs to pan and scramble them over medium heat until done.
Add salt and pepper.

Nutrition Facts : Calories 236.5, FatContent 18.5, SaturatedFatContent 6.5, CholesterolContent 384.2, SodiumContent 187, CarbohydrateContent 3.7, FiberContent 0.8, SugarContent 1.5, ProteinContent 13.7

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS) - SKINNYTASTE

Huevos Pericos (Colombian Scrambled Eggs) - Skinnytaste image

This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.

Provided by Gina

Categories Breakfast Brunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 teaspoons olive oil
3 to 4 medium scallions (white and green parts, sliced thin)
1 medium roma or vine tomato (seeded and diced)
6 large eggs (beaten with fork)
kosher salt or adobo seasoning salt

Steps:

Heat olive oil in a medium nonstick skillet over medium heat.
Add the scallions and cook until they soften, about 3 to 4 minutes.
Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.

Nutrition Facts : ServingSize 1 /2 of recipe, Calories 272 kcal, CarbohydrateContent 5 g, ProteinContent 19.5 g, FatContent 19 g, SaturatedFatContent 5.5 g, CholesterolContent 558 mg, SodiumContent 220.5 mg, FiberContent 1 g, SugarContent 1.5 g

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