Huevos Pericos Colombian Scrambled Eggs Recipes

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HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

Once upon a time I lived in Colombia for a year. This was my favorite breakfast there. Serve with buttered toast and cafe con leche (coffee with hot milk). This recipe duplicates that taste memory for me. I once had this with some chopped fresh spinach leaves sauteed with the vegetables, and that was very nice, but that is not how it is normally served. You can use diced yellow onion instead of the green onion if you prefer.

Provided by Heirloom Tomato

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8



Huevos Pericos (Colombian Scrambled Eggs) image

Steps:

  • Heat olive oil and butter in skillet.
  • Saute diced tomato and green onion until liquid from tomato evaporates.
  • Sprinkle a little salt over cooked vegetables in pan.
  • Add milk to 4 eggs and beat slightly with a fork.
  • Add eggs to pan and scramble them over medium heat until done.
  • Add salt and pepper.

Nutrition Facts : Calories 236.5, Fat 18.5, SaturatedFat 6.5, Cholesterol 384.2, Sodium 187, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 13.7

2 teaspoons butter
2 teaspoons olive oil
1 roma tomato, diced
2 green onions, white and green parts, sliced thin
4 eggs, beaten with fork
2 tablespoons milk
salt
pepper

JOHND'S SAVORY SCRAMBLED EGGS (HUEVOS PERICOS)

This is a typical and very popular Venezuelan breakfast dish, accompanied with a few slices of bread or toast and butter. It's easy and fast to prepare.

Provided by John D.

Categories     Breakfast

Time 9m

Yield 4 serving(s)

Number Of Ingredients 8



Johnd's Savory Scrambled Eggs (Huevos Pericos) image

Steps:

  • Pour and heat the oil in a frying pan. Add and saute the onion, pepper, and the garlic and heat. When these are just about to soften, add the cilantro, the tomato and finally, the beaten eggs.
  • These are stirred so as to mix with all the rest of the ingredientes until they are done to your taste (soft or stiff). You will observe that they remain a bit loose and with some liquid---this is normal, and is due to the liquid retained in the tomato.
  • Once cooked to your taste, add the salt and pepper and serve hot.
  • NOTE: The tomato may be squeezed before cutting in order to seed it and to remove excess liquid.

Nutrition Facts : Calories 222.3, Fat 17.8, SaturatedFat 3.7, Cholesterol 317.2, Sodium 107.8, Carbohydrate 5.7, Fiber 1, Sugar 3, Protein 10.2

6 -8 eggs, well beaten
1 onion, small and chopped
1/3 red bell pepper, chopped
1 tomatoes, large and chopped
2 garlic cloves, minced
1 teaspoon cilantro, fresh minced
5 dashes salt and pepper (or to taste)
3 -4 tablespoons vegetable oil

HUEVOS EN RABO DE MESTIZA (POACHED EGGS IN TOMATO-CHILI SAUCE)

This came out of one of my many cookbooks. Really nice for brunch or a quick dinner. This can be made with things that I keep on hand. Serve this with Mexican rice and hot tortillas. I set the frying pan on the table to serve.

Provided by aronsinvest

Categories     Breakfast

Time 23m

Yield 4 , 4 serving(s)

Number Of Ingredients 10



Huevos En Rabo De Mestiza (Poached Eggs in Tomato-Chili Sauce) image

Steps:

  • Thinly slice the onions.
  • Heat oil in a large deep frying pan.
  • Add onions and cook until tender but not browned.
  • Add tomatoes and chilies to the onion and cook 5 minutes.
  • Add broth, salt, sugar and peppers and cook another 5 minutes.
  • Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
  • Arrange a cheese slice on top of each egg.
  • Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.

Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 8.4, Cholesterol 443.1, Sodium 1482.6, Carbohydrate 26.3, Fiber 4.7, Sugar 14.9, Protein 22.3

2 tablespoons oil
2 onions
2 (16 ounce) cans diced tomatoes
1 (7 ounce) can chopped green chilies
3/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
8 eggs
3 ounces monterey jack cheese

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