Huevos Pericos Scrambled Eggs With Tomato And Scallions Recipes

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

Steps:

• Heat olive oil in a medium nonstick skillet over medium heat.
• Add the scallions and cook until they soften, about 3 to 4 minutes.
• Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
• Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.

HUEVOS PERICOS (SCRAMBLED EGGS WITH TOMATO AND SCALLIONS)

Steps:

• In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
• Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
• Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
• Transfer to a serving plate and serve with arepa or toast.

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

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.