Esta receta de Huevos Pericos (Colombian Scrambled Eggs) también está disponible en Español.
Breakfast in Colombia always amazes me. Yesterdays lunch leftovers for breakfast? A milky soup with eggs and cheese? Corn dough and fillings wrapped in a bananaleave? Everything is possible in Colombia. Here you find recipes for respectively calentado, changua and tamales.
But there is one ingredient that is the queen and absolute winner of breakfast, all through Colombia: EGGS. So I was more the occasional soft-boiled-egg-on-Saturday type of girl. Because of that it took me some time adjusting to eggs everywhere. Fried with an arepa, scrambled with an arepa, huevos rancheros (probably with an arepa…). Huevos al gusto you can find everywhere, like my favorite: huevos pericos.
Huevos Pericos (Colombian Scrambled Eggs)
Huevos pericos means “parakeet eggs”, for some reason that I could not explain to you, nor any Colombian I know. Maybe for their color? Apart from scrambled eggs they contain chopped tomato, green onion and cilantro. As a result they are a bit more hearty than normal scrambled eggs and they make the perfect easy weekend breakfast (or week breakfast, for that matter).
They combine great with an arepa. In the picture they are featured with almojabanas (cornmeal cheese bread) and chocolate.
For more Colombian breakfast recipes click here!
Check out the recipe index for more Colombian vegetarian recipes.
Huevos Pericos (Colombian Scrambled Eggs)
Ingredients
- 8 whisked eggs
- 1 tomato, finely chopped
- 1 spring onion, finely chopped
- 2 tbsp cilantro, finely chopped
- vegetable oil
- salt and pepper to taste
Instructions
- Sauté the tomato and spring onion in oil until soft (about 5 minutes)
- Add whisked eggs, cilantro, and season to your liking
- Stir the mixture to scramble the eggs and cook until done (about 5 minutes)
- Serve hot. With arepa, bread, or as is
