Huevos Pericos (Colombian Scrambled Eggs)
Colombia's everyday breakfast: soft scrambled eggs cooked with sweet tomato and long green onion until creamy and flecked with colour. Ready in 15 minutes and perfect with an arepa and hot chocolate.
Servings
Ingredients
Nutrition
Per serving
Steps
Make a quick hogao
Melt the butter in a non-stick pan over medium heat. Cook the scallions and tomato with a pinch of salt for 5 minutes, stirring, until soft and jammy.
Beat the eggs
Beat the eggs with the remaining salt and the pepper until just combined.
Scramble
Lower the heat, pour in the eggs and stir slowly with a spatula for 2–3 minutes, folding the tomato through, until softly set and creamy. Take off the heat just before they look done.
Serve
Serve straight away with a warm arepa, a slice of fresh cheese and a cup of hot chocolate or coffee.
Make a quick hogao
Melt the butter in a non-stick pan over medium heat. Cook the scallions and tomato with a pinch of salt for 5 minutes, stirring, until soft and jammy.
Beat the eggs
Beat the eggs with the remaining salt and the pepper until just combined.
Scramble
Lower the heat, pour in the eggs and stir slowly with a spatula for 2–3 minutes, folding the tomato through, until softly set and creamy. Take off the heat just before they look done.
Serve
Serve straight away with a warm arepa, a slice of fresh cheese and a cup of hot chocolate or coffee.
The Story Behind the Dish
Pericos are eaten across Colombia — and in Venezuela too — as the default home breakfast. The tomato-and-onion base is a quick version of hogao, the sauce that underpins much of Colombian cooking.
Every family has its own way: some add a little milk, others a pinch of cumin or chopped coriander.
⭐ Why It's Famous
It's cheap, fast and comforting, and it makes the perfect partner for arepas.
💡 Fun Fact
The name comes from the perico, a small parrot — the red tomato, green onion and yellow egg recall its colourful feathers.
Colombia (nationwide)
4.71°N, -74.07°W
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