Forget Basic: Give Scrambled Eggs A Flavorful Kick By Making Them Colombian-Style

Whenever I crave an omelet, but don't have the patience to whip up a perfect one, I turn to huevos pericos, a breakfast classic from my native Colombia — a country I may no longer live in but still carry with me every day. Simply put, huevos pericos combine scrambled eggs with scallions and tomatoes. It's a great way to start the day with a good dose of protein while packing in some veggies, too. 

Just as onion, celery, and carrot form the backbone of many European dishes, chopped tomatoes and scallions are the foundation of Colombian cooking. Their near-constant presence in home kitchens likely explains how they found their way onto the breakfast table. 

To make huevos pericos, start with a generous knob of butter, which will not only add tons of flavor but is also a good way to keep eggs from going rubbery. Sauté the chopped white and green parts of a scallion along with finely diced tomatoes until they're softened. In a separate bowl, beat the eggs with a pinch of salt and add them to the pan, using a spatula to scramble the eggs and vegetable mixture, while being careful not to overcook it. Remove from the heat as soon as you have large, soft curds and serve immediately. For a fresh, zesty kick, garnish with freshly chopped cilantro. 

Meaning "parakeet" in Spanish, the word perico is a fitting name for this colorful egg dish. Colombia is renowned for its extraordinary bird biodiversity, and the combination of bright tomatoes, green scallions, and yellow eggs resembles the vibrant plumage of many tropical birds. If you're ordering at a Colombian restaurant, however, keep in mind that perico can also refer to a small coffee with milk.

Colombian breakfasts are typically hearty. There's a popular proverb that claims you should have breakfast like a king, lunch like a prince, and dinner like a pauper, and in Colombia, many people live by this rule. Breakfast is often considered the most important meal of the day, and a meager bowl of sugary cereal simply won't do.

Huevos pericos are especially delicious when eaten over a cheesy arepa, a staple throughout Colombia and Venezuela. This is one of the best ways to serve arepas, which can best be described as savory corn patties made from precooked corn flour — but a few pieces of buttered toast will do, too. For the most authentic experience, enjoy huevos pericos with a frothy cup of Colombian-style hot chocolate with cheese or a steamy mug filled with tinto campesino, a strong, dark cup of world-renowned Colombian coffee, often sweetened with panela, a pure, unrefined cane sugar with notes of molasses.

Another popular variation worth trying is scrambled eggs with sweet corn. Both canned and frozen corn work well. Simply sauté the kernels in butter, season generously, and then add the eggs. While eggs may be one of the most consumed foods for breakfast, that doesn't mean they have to be plain, predictable, or the same every day. Drawing inspiration from how scrambled eggs are made around the world is an easy way to take your taste buds on a journey, all from the comfort of your own kitchen.