Huevos pericos is Colombia's most common breakfast egg dish, made by scrambling eggs with tomato and spring onion in a little oil until softly curdled. Using minimal oil keeps it a low-calorie option for an everyday breakfast.
Sauté the diced tomato and finely sliced spring onion in the vegetable 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.
Take the eggs off the heat while still slightly moist and serve immediately.
Once the eggs hit the pan, stir them occasionally rather than constantly; over-stirred eggs end up mushy instead of forming soft, distinct curds. Allergens: contains egg.
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