Huevos Pericos – Scrambled Eggs with Tomatoes and Scallions, Colombian Style

You are looking at an amazing dish of scrambled eggs, Colombian style.   This picture was taken in Colombia at Henry’s parents’ house.  Anita, their maid, taught me how to make these and they are truly delicious, wet, tasty and totally satisfying. We will be sharing a couple more incredible experiences with you over the next couple of weeks.

We are happy to be home and we thank you all for your continued viewing and commentary. Happy New Year to you all!

Ingredients (feeds 2 Svendblads or 3 servings)

  • 6 eggs
  • 2 medium tomatoes, peeled and finely chopped
  • 2 tablespoons grass-fed butter, unsalted (coconut oil perfectly acceptable)
  • 1/2  bunch of scallions, finely chopped
  • Sea salt to taste

Here’s how to prepare this delicious dish:

Heat a skillet (non-stick if you have it ) with butter or coconut oil over medium heat. Add peeled tomatoes and scallions and cook about 5  – 7 minutes until 1/2 cooked. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set; then fold eggs over to ensure that they do not burn. …continue to misx until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.

We serve ours with bacon of course and some avocado.  Looking for your feedback as ever. Jo

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