Perico - Colombian Eggs with Tomatoes & Peppers
Colourful and packed with flavour (not to mention veggies), perico is a fantastic South American twist on classic scrambled eggs. It's wonderfully easy to make, and especially amazing when served with black beans, arepas, cheese, and hot chocolate.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 8 large eggs
- a pinch salt (plus more to taste)
- 1 tbsp olive oil
- 4 scallions (whites and light green portions, thinly sliced (see note))
- 2 medium bell peppers ((any color) seeded and diced)
- 2 medium tomatoes (seeded and diced)
- 2 clove garlic
Instructions
- 1
Thoroughly whisk the eggs with a little salt. You want to whisk them quite well, as more air in the eggs makes for a fluffier, lighter end result.
- 2
Heat the oil in a over medium heat in a frying pan (non-stick or well-seasoned cast iron work well). Add the onions and bell peppers and saute for 2-3 minutes. Add the tomatoes and garlic and saute for an additional 2 minutes, taking care to stir gently to avoid crushing the tomatoes.
- 3
Reduce the heat to medium/low. Season the vegetables in the pan with a pinch of salt (and pepper, if you like, though I leave it out). Pour the eggs over the vegetables and stir constantly, but gently. Once the eggs have just set (about 2 minutes), remove everything from the pan and serve immediately - preferably with black beans, cheese, arepas, and hot chocolate!