Colombian
⭐ Highly Rated
25 minmedium
ColombianBrunch
Recipe Story
origins & traditionsHuevos Pericos, meaning "parrot eggs" due to their colorful appearance, is a beloved Colombian breakfast staple found in homes across the country. The eggs are gently scrambled with fresh tomatoes and scallions, creating a soft, creamy texture with bursts of fresh flavor. Served alongside hogao, a traditional Colombian creole sauce made with tomatoes, onions, and spices, this dish embodies the warmth and comfort of Colombian cuisine. The combination of the fluffy eggs with the rich, aromatic hogao creates a perfect harmony of flavors that will transport you straight to a Colombian kitchen. This dish is typically enjoyed with arepas, fresh cheese, and hot chocolate or coffee, making it an ideal brunch centerpiece that brings family and friends together around the table.
Instructions
step by step0/10 done
Prepare the hogao sauce first: Heat olive oil in a saucepan over medium heat. Add finely diced onions and cook until translucent, about 5 minutes.
Add minced garlic to the onions and cook for 1 minute until fragrant.
Add diced tomatoes, cumin, salt, and black pepper to the pan. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens. Add chopped cilantro in the last minute. Set aside and keep warm.
For the huevos pericos: In a bowl, crack the eggs and whisk them lightly with a pinch of salt.
Heat butter in a large skillet over medium-low heat. Add diced tomatoes and sliced scallions, cooking for 2-3 minutes until softened.
Pour the whisked eggs into the skillet with the vegetables. Using a spatula, gently stir the eggs in a folding motion, allowing them to cook slowly and form soft curds.
Continue cooking and folding the eggs until they are just set but still creamy, about 3-4 minutes. Do not overcook.
Remove from heat immediately and season with additional salt and black pepper to taste.
Serve the huevos pericos hot, topped with generous spoonfuls of hogao sauce.
Garnish with fresh cilantro and serve alongside warm arepas or bread.
Huevos Pericos con Hogao
4.3 (60)
Traditional Colombian scrambled eggs with tomatoes, scallions, and a savory tomato-onion sauce. A vibrant and flavorful breakfast dish that represents the heart of Colombian home cooking.
easy
35 min
4 servings
Ingredients
0 of 10 checked
Main Ingredients
- 8 pieces Eggs, whisked
- 3 pieces Tomatoes, diced
- 4 tablespoons Cilantro, chopped
- 2 tablespoons Butter
Hogao Sauce
- 1 pieces Onions, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1 teaspoons Cumin, ground
Seasoning
- 1 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper, ground
Chef Tips
expert advice•The key to perfect huevos pericos is low and slow cooking - this creates the softest, creamiest scrambled eggs.
•Do not rush the process or cook on high heat, as this will make the eggs rubbery.
•The hogao sauce can be made ahead and refrigerated for up to 3 days, making morning preparation even easier.
•Some regions add bell peppers to the eggs for extra color and sweetness.
•If you cannot find scallions, regular onions work well but add them with the tomatoes to soften them properly.
•The hogao sauce is versatile and can be used on arepas, rice, or grilled meats throughout the week.
Serving & Pairings
what goes well•For a heartier version, serve with avocado slices and Colombian fresh cheese (queso fresco).
•For an authentic Colombian breakfast experience, serve with hot chocolate made with panela (unrefined cane sugar) or freshly brewed Colombian coffee.
Storage & Reheating
keeping it freshStorage
Store leftover huevos pericos in an airtight container in the refrigerator for up to 2 days. The hogao sauce can be stored separately in a sealed container for up to 5 days in the refrigerator or frozen for up to 2 months. Note that reheated scrambled eggs will not have the same creamy texture as freshly made.
Reheating
Reheat huevos pericos gently in a skillet over low heat with a small pat of butter, stirring frequently to prevent drying out. Microwave reheating is not recommended as it will make the eggs rubbery. Reheat hogao sauce in a small saucepan over medium-low heat or in the microwave in 30-second intervals, stirring between each interval.
