Here I am thinking of a million recipes that I have to add here , and most of them are for breakfast… As I had mentioned on my story that I am Latin, and out of all the places I am Colombian, a proud Colombian who has been “Americanized” and that is where my cooking come with a bit of everything. Which brings me back to my obsession of breakfast, now don’t get me wrong I don’t eat this on a daily basis, what I do is look forward to the weekend or a special day. One of my favorite ways of making eggs for my family has been what they call in Colombia as “Huevos Pericos” now let me explain it Huevos Pericos are really more like an omelet minus the cheese but hey I sometimes do add whatever cheese I have, and some regions of Colombia even add corn, which by the way are delicious. For those of you that are not to happy about the Yolk go ahead and just make them with egg whites but that’s another breakfast recipe that is sure to come by.
Huevos Pericos ~ Scrambled eggs with scallions and ripe tomatoes
Ingredients
- 4 Large Organic eggs (if possible)
- 1 Scallion minced
- 2 TBSP of plum tomato
- 2 TBSP of Vegetable Oil
- Salt and Pepper to your taste
Directions
- Step 1 In a saucepan place the oil and chopped onions over medium heat and let then cook for 5 minutes, saute a bit add the tomatoes and cook for 5 minutes more.
- Step 2 In a bowl whisk the eggs, very well and then mix and add to the other ingredients until you have a soft consistency.
- Step 3 You can serve them corn cakes (Arepas) which I will have the recipe available for them as well.
