Chef-tested recipe
Colombia’s soft tomato-and-scallion scrambled eggs served with avocado, cucumber, coriander, and lime
Huevos pericos are a familiar Colombian breakfast of eggs scrambled with tomato and cebolla larga, the long green onion used throughout Colombian cooking. The combination is deliberately simple: tomato and onion cook first until fragrant, then the eggs are added and stirred to the preferred degree of doneness. Arepas, bread, hot chocolate, or coffee commonly complete the morning plate. This version changes the accompaniments rather than the eggs themselves. Avocado, cucumber, coriander, and lime keep the breakfast low in carbohydrate while preserving the characteristic tomato-and-scallion scramble. Seed the tomatoes so they soften without flooding the skillet, and use medium-low heat after adding the eggs for moist, tender curds.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 20 mins
- Cook Time
- 15 mins
- Total Time
- 35 mins
- Cuisine
- Colombian
- Course
- Breakfast and brunch
- Cooking Method
- Sautéing and soft scrambling
- Difficulty
- Beginner
- Best Served With
- Best served with avocado, cucumber, lime, coriander, and unsweetened Colombian coffee. Arepas and bread are conventional but left out to maintain the low-carb format.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide non-stick skillet paid link
- Large mixing bowl paid link
- Balloon whisk paid link
- Flexible spatula paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Ingredients
For the huevos pericos
- Large eggs: 12
- Ripe tomatoes, seeded and finely diced: 600 g
- Colombian cebolla larga or scallions, finely sliced: 180 g
- Avocado oil or neutral cooking oil: 45 ml paid link
- Fine sea salt: 8 g paid link
- Ground black pepper: 2 g
- Fresh coriander leaves, finely chopped: 25 g
For serving
- Ripe avocado, sliced: 600 g
- Cucumber, sliced: 450 g
- Cherry tomatoes, halved: 300 g
- Fresh lime wedges: 180 g
- Fresh coriander sprigs: 20 g
- Unsweetened hot coffee: 1.2 L
Preparation Overview
Seed and finely dice the tomatoes so they cook quickly without releasing too much liquid. Slice both white and green parts of the scallions. Beat the eggs with salt only until combined. Arrange avocado and cucumber before starting because the eggs should be served as soon as they reach soft curds.
Method
Prepare the cold accompaniments. Slice avocado and cucumber, halve the cherry tomatoes, and cut the limes into wedges.
Beat the eggs. Whisk the eggs with 6 g salt and the black pepper until just combined.
Cook the scallions. Heat the oil in a wide non-stick skillet over medium heat and cook the scallions with the remaining 2 g salt for 2 minutes.
Add the tomato. Stir in the seeded tomato and cook for 5 to 6 minutes until softened and most loose juice has evaporated.
Lower the heat. Reduce to medium-low and spread the tomato mixture evenly across the pan.
Add the eggs. Pour in the eggs and leave them undisturbed for 20 seconds so a thin base begins to set.
Form soft curds. Draw a spatula slowly across the pan, folding set egg from the edges toward the centre until the curds are moist but no liquid egg remains.
Finish. Remove from the heat and fold through the chopped coriander.
Serve immediately. Divide among six plates with avocado, cucumber, cherry tomatoes, lime, coriander sprigs, and unsweetened coffee.
Beginner Technique Notes
Use ripe but firm tomatoes and remove their watery seed pockets.
Cook the tomato long enough to lose raw acidity before adding the eggs.
Lower the heat for the eggs. High heat creates dry, tight curds.
Do not stir continuously from the first second; a brief pause helps curds form.
Take the skillet off the heat while the eggs still look moist because carryover heat continues cooking them.
Tips and Variations
Use the white and green parts of cebolla larga for the closest Colombian flavour.
Some households add coriander and others do not; omit it from the scramble if you prefer the simplest version.
A small amount of finely chopped fresh chilli can be offered at the table rather than mixed into the pan.
For firmer eggs, continue folding for another minute over low heat.
Do not replace the tomato with bottled sauce. Fresh tomato texture defines huevos pericos.
Serving Ideas
- Place the colourful scramble beside fanned avocado and cucumber rather than piling everything together. Offer lime at the table and keep coffee unsweetened. A few fresh coriander leaves reinforce the green colour of the scallions.
Storage
Huevos pericos are best fresh. Cool leftovers within 2 hours and refrigerate in a sealed container for up to 2 days. Reheat gently in a skillet until 74°C; the curds will be firmer. Do not freeze because tomato releases water and the eggs become rubbery.
Nutritional Value
Allergen Notes
Contains egg. The remaining ingredients contain no major allergens, although cross-contact is possible in packaged oil and spices. Use pasteurised eggs or cook the eggs firm for pregnant, elderly, immunocompromised, or very young diners.
Frequently Asked Questions
What are huevos pericos?
They are Colombian scrambled eggs cooked with tomato and long green onion.
What is cebolla larga?
It is a long green onion widely used in Colombia; common scallions are the closest substitute.
Why seed the tomato?
Removing the watery centre prevents the eggs from becoming soupy.
Are huevos pericos spicy?
Not normally. Fresh chilli or ají can be served separately.
Where is the arepa?
Arepa is a traditional accompaniment, but avocado and cucumber keep this version lower in carbohydrate.
