Huevos Pericos: Colombian Scrambled Eggs with Tomato and Onion

These Huevos Pericos are a classic Colombian-style scrambled egg dish, brightened with fresh tomatoes, scallions, and a touch of sazon for extra depth. They come together quickly and make a satisfying breakfast, brunch, or light low-carb dinner. The flavors are fresh and simple—perfect with avocado, toast, and a glass of orange juice or a cup of coffee.

I like to serve these with sliced avocado and warm bread. The recipe is flexible: omit the sazon if you don’t have it, use egg whites for a lighter dish, or add hot sauce for more heat. The method below focuses on gentle cooking so the eggs stay tender and creamy.

Ingredient Notes

See the recipe card below for exact ingredient quantities and full instructions.

• Eggs – Use whole eggs for the richest flavor. For a lighter version, substitute some or all eggs with egg whites.
• Sazon – An optional seasoning blend that adds savory color and flavor. It’s traditional in many Latin American kitchens but not required.
• Tomatoes – Roma or plum tomatoes work well because they’re meaty and less watery; dice them fairly small so they warm through quickly.
• Scallions – Also called green onions; slice them thinly so they soften slightly while keeping a fresh onion bite.
• Salt and fat – Season to taste with kosher or sea salt. Use a tablespoon of olive oil or a pat of butter to cook the vegetables and eggs.

Top Tips

• Whisk the eggs and sazon thoroughly for a consistent color and flavor. A vigorous whisk introduces air that helps produce tender curds.
• Cook over moderate heat. Too high a heat will make the eggs dry and rubbery; too low and they will take longer to set.
• Avoid constant stirring. Let the eggs sit for a few seconds after adding them to the pan so larger curds form, then fold gently.
• Season with salt at the end of cooking for the most accurate seasoning. Add hot sauce at the table if you like extra heat.

How Long to Cook Huevos Pericos

Cooking time depends on the heat level, how many eggs you’re making, and how set you prefer your eggs. Typical scrambled eggs finish quickly: on medium to medium-high heat, expect 2–3 minutes. If you cook on lower heat, allow a little more time while stirring gently to avoid overcooking. The goal is soft, tender curds that are just set.

Storage

Store leftovers in an airtight container in the refrigerator for 1–2 days. Reheat gently in the microwave or a skillet over low heat until warmed through. Because scrambled eggs lose some texture when stored, they’re best eaten the same day when possible.

Huevos Pericos — Recipe

Ingredients

• 4 eggs
• ¼ teaspoon sazon (optional)
• ½ Roma tomato, diced
• 1 scallion, finely sliced
• 1 tablespoon olive oil or butter
• Salt, to taste

Instructions

1. Heat the olive oil or butter in a skillet over medium heat.
2. In a bowl, whisk the eggs with the sazon (if using) for 1–2 minutes until blended and slightly frothy.
3. Add the diced tomatoes and sliced scallions to the skillet. Season lightly with salt and cook for about 1 minute until the scallions soften and the tomatoes warm through.
4. Pour the egg mixture into the skillet and allow it to sit undisturbed for a few seconds so curds begin to form.
5. Using a rubber spatula, gently scrape the bottom and sides of the skillet, folding the eggs to form soft curds. Continue folding every few seconds until the eggs are cooked to your liking—about 2–3 minutes total on medium heat.
6. Adjust seasoning with salt right before serving. Serve immediately with avocado, toast, or your preferred sides.

Notes

• Season the finished eggs with salt to taste; sazon enhances flavor but is optional.
• Keep the eggs soft by avoiding over-stirring and high heat.
• For a creamier texture, remove eggs from the heat just before they look completely set; residual heat will finish them.
• Add hot sauce at the table if you want extra spice.

Nutrition (approximate)

Calories: 385 kcal | Carbohydrates: 3 g | Protein: 23 g | Fat: 31 g | Saturated Fat: 7 g

Nutrition information is an approximation and will vary based on ingredients and portion sizes.

Additional Info

• Author: Julie Maestre
• Course: Breakfast
• Cuisine: Colombian
• Keywords: Colombian scrambled eggs, huevos pericos, scrambled eggs with scallions and tomatoes