Huevos pericos, Colombia’s most common breakfast egg dish, is made by gently cooking eggs with tomatoes and green onions in a little oil until soft curds form. Using little oil makes it a lower-calorie choice for breakfast.
Sauté the diced tomatoes and finely chopped green onion in cooking oil for 3 minutes, until softened.
Crack the eggs directly into the pan, add the salt, and cook for 4 minutes, stirring occasionally, until soft curds form.
Remove the eggs from the heat while they are still slightly moist, and serve immediately.
After adding the eggs to the pan, stir occasionally rather than constantly; stirring too often makes them mushy instead of forming small curds. Contains eggs.
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