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These huevos pericos are Colombian scrambled eggs made with tomatoes, scallions, and sazon! It’s a quick and easy option for breakfast, brunch, or a low-carb dinner!
I like serving it with avocado, toast, and orange juice or coffee!
If you love quick and easy egg recipes, then you have to try this one! I like adding a little bit of sazon for extra flavor but feel free to simply omit it if you don’t have it on hand. For more of my favorite scrambled egg recipes, check out these scrambled eggs with onions and peppers and chorizo scrambled eggs.
INGREDIENT NOTES
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Eggs – I used four eggs but feel free to use egg whites for a lighter version.
- Sazon – My mom’s secret ingredient! It adds so much flavor but is completely optional.
- Tomatoes – You can use any type of tomato, but I prefer Roma tomatoes for this recipe.
- Onions – You’ll need some fresh scallions.
- Salt – Season to taste!
- Oil – Butter also works.
TOP TIPS
- Although I added a pinch of sazon, I still seasoned the eggs with kosher salt right before serving. Make sure to season to taste.
- Don’t overcook the eggs or break them up too much!
- Beat the eggs and sazon rigorously for a few minutes before adding it to the skillet.
- Feel free to serve it with hot sauce for extra flavor.
HOW LONG DO I COOK THE HUEVOS PERICOS FOR?
The cooking time for huevos pericos depends on heat, the number of eggs, and personal taste. Typically, medium-low heat takes 2-3 minutes to cook scrambled eggs, but lower heat requires more time. I recommend cooking them for 2-3 minutes over medium-high heat.
STORAGE
If you have any leftovers, allow them to cool completely then transfer them to an air-tight container and refrigerate for 1-2 days. Reheat in the microwave until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Huevos Pericos
Ingredients
- 4 eggs
- ¼ teaspoon sazon
- ½ Roma tomato , diced
- 1 scallion, finely sliced
- 1 tablespoon olive oil, or butter
- salt to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- In a bowl, whisk the eggs and sazon for 1-2 minutes.
- Add the tomatoes and scallions, season with salt and cook for 1 minute.
- Add the eggs to the skillet and allow them to cook for a few seconds without stirring. Use a rubber spatula to scrape the bottom and sides of the skillet producing curds of scrambled eggs.
- Stir and fold the eggs every few seconds. I cooked them for 2-3 minutes.
- Season with salt right before serving and enjoy!
Notes
- Although I added a pinch of sazon, I still seasoned the eggs with kosher salt right before serving. Make sure to season to taste.
- Don’t overcook the eggs or break them up too much!
- Beat the eggs and sazon rigorously for a few minutes before adding it to the skillet.
- Feel free to serve it with hot sauce for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
