Colombian Eggs Food

HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)

Huevos Pericos (Colombian Scrambled Eggs) image

This Colombian classic breakfast dish known as Huevos Pericos made with eggs, scallions and tomatoes is one of my favorite ways to prepare eggs.

Provided by Gina

Time 20m

Number Of Ingredients 5

Ingredients

2 teaspoons olive oil
3 to 4 medium scallions (white and green parts, sliced thin)
1 medium roma or vine tomato (seeded and diced)
6 large eggs (beaten with fork)
kosher salt or adobo seasoning salt

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.

Nutrition Facts : ServingSize 1 /2 of recipe, Calories 272 kcal, Carbohydrate 5 g, Protein 19.5 g, Fat 19 g, SaturatedFat 5.5 g, Cholesterol 558 mg, Sodium 220.5 mg, Fiber 1 g, Sugar 1.5 g

EGGS COLOMBIAN

Eggs Colombian image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

12 large eggs
Salt and pepper
6 scallions, white and green parts
Plum tomato or 1/2 of a large tomato
2 tablespoons olive oil
2 12-inch whole wheat tortillas

Steps:

Crack the eggs into a bowl and add some salt and pepper. Beat with a whisk or fork until well mixed. Trim the ends from scallions and slice thin. You should have about 1/2 cup. Cut the tomato into 1/2-inch dice. You should have about 1/2 cup. Using a non-stick pan or a cast iron skillet, heat the oil until hot over a high heat. Add the scallion and tomato and a bit of salt and pepper. Saute until the tomato is broken down, stirring often, about 3 minutes. Add the eggs and scramble. Cook until just set. Lay the tortillas on a flat surface. Divide the eggs evenly between tortillas laying them in a strip from one side of the tortilla to the other, about 1/3 of the way up from the bottom. Pull the bottom of the tortilla up over the eggs, tuck the tortilla into the egg until it feels snug and roll it up, like making a nori roll. Cut the rolls into halves or thirds. Serve immediately or reheat on a panini press before serving. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COLOMBIAN EGGS

Colombian Eggs image

My grandmother made these when I was little, I still ask her for them every time I see her. A fun way to do breakfast!

Provided by blisstir

Categories Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs
1 teaspoon butter
1 tablespoon heavy cream or 1 tablespoon milk
salt
pepper
1 bag Fritos corn chips (optional)

Steps:

Heat butter in small skillet over medium heat.
Add eggs and when edges go solid, top with half and half.
Cover with lid until eggs are cooked to preference, remove from heat.
Sprinkle with salt and pepper, top with crunched fritos.

Nutrition Facts : Calories 200.1, Fat 15.5, SaturatedFat 6.6, Cholesterol 438.6, Sodium 173.1, Carbohydrate 1.4, Sugar 0.8, Protein 13.1

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