Huevos Pericos (Colombian Scrambled Eggs)

Cook the tomato and onion

Melt the butter in a 20 cm (8-inch) non-stick pan over medium heat. Add the scallions, tomato and a pinch of the salt. Cook for about 5 minutes, stirring often, until softened and the tomato breaks down.

• 1 tbsp butter or oil
• 3 scallions
• 2 tomatoes
• a pinch salt

✅ Done when: tomato and onion are soft and juicy, no longer raw-looking

Beat the eggs

In a bowl, beat the eggs with the remaining salt and the pepper just until combined; do not overbeat.

• 4 eggs
• remaining ~⅜ tsp salt
• 1 pinch black pepper

Scramble the eggs

Lower the heat to low, pour the eggs into the pan and stir slowly with a spatula for 2–3 minutes, mixing them with the tomato and onion. Take the pan off the heat just before the eggs look fully set, since they keep cooking from the residual heat.

• all beaten egg mixture from step 2
• all tomato and onion from step 1

✅ Done when: eggs are softly set, still moist and creamy, no runny liquid left

Serve

Serve the eggs right away, warm, with a toasted arepa, a slice of fresh cheese and a cup of hot chocolate or coffee.

• all scrambled eggs from step 3

✅ Done when: eggs are still warm, arepa is hot and the cheese is slightly softened