Colombian Scrambled Eggs with Tomato & Onion
Huevos Pericos is listed in Classic Dishes for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Beat the eggs lightly with salt and pepper.
Melt the butter over medium heat.
Cook the scallions for 2 minutes, then add tomato and cook for 3–4 minutes until softened but not completely dry.
Lower the heat, add the eggs, and fold slowly with a spatula until softly scrambled and still moist.
Remove them just before they appear fully set because residual heat will finish the cooking.
Garnish with cilantro and serve with arepas, bread, or calentado.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
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