Breakfast
Perico
Colombian scrambled eggs cooked with tomatoes, onions and coriander. A typical Andean breakfast dish, eaten with arepas and often with rice or beans.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Heat the oil in a pan over medium heat and cook the onion and pepper for 4 to 5 minutes, until soft.
- Add the diced tomatoes and let them stew for 5 minutes, until you have a thick sauce.
- Crack the eggs into a bowl, beat them lightly with a pinch of salt, then pour them into the pan.
- Stir gently with a spatula, keeping the eggs in soft small pieces, for about 3 minutes, until just set but still glossy.
- Season with the cumin, pepper and salt, then sprinkle with chopped coriander before serving hot.
Variations and tips
Spicy version. Add a chopped jalapeño with the onion for a bit of heat.
Using what's available here. Drained canned tomatoes work very well when they're out of season.
More ideas
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Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Original Ecomely recipe.