Huevos Pericos (Quick & Easy 15-Minute Breakfast)

Whenever I want breakfast on the table fast, I find myself making Huevos Pericos. They’re soft scrambled eggs cooked with finely diced tomato and onion, seasoned simply with salt, and they come together in about 15 minutes. It’s my favorite quick and easy breakfast when I want something warm and satisfying without having to think too much.

Living in Miami, I see Huevos Pericos ALL the time. The city is so rich in Latin American culture, and this is one of those simple, everyday breakfasts you’ll find everywhere. My Peruvian wife loves preparing them for breakfast, and she’s the one who taught me the trick that makes them so good: dice the onion and tomato SUPER fine. That way they meld into the eggs instead of overpowering them.

What are Huevos Pericos?

Huevos Pericos (often just called “perico”) are scrambled eggs cooked with tomato and onion. They’re a classic breakfast in Colombia and Venezuela, traditionally seasoned with nothing more than salt and served alongside arepas or toast.

The name has such a cute meaning – Perico means parakeet in Spanish, and it comes from the flecks of red tomato through the yellow eggs looking like a colorful parakeet.

What I love about pericos is how much flavor you get from so little. Cooking the tomato and onion first softens them and brings out their sweetness, so every bite of egg is savory and juicy without any extra sauces or seasonings.

Ingredients for Huevos Pericos

You only need five simple ingredients, most of which you probably already have in your kitchen.

• Avocado oil: A neutral oil with a mild flavor. Any neutral cooking oil works here.
• Onion: About 1/8 of a standard-sized onion, very finely diced. White or yellow onion both work.
• Roma tomato: I slice them lengthwise, scoop the insides out (it doesn’t need to be perfect a few seeds are fine), and finely dice.
• Sea salt: Traditionally the only seasoning in Huevos Pericos.
• Eggs: Two eggs make one generous serving.

The full ingredient amounts are in the recipe card below.

How to make Huevos Pericos

1. Cook the vegetables. Warm your oil in a pan over medium-low heat, then add the finely diced onion and tomato. Cook until they’re soft, about 5 to 7 minutes. Follow THIS tutorial for finely dicing.
2. Add the eggs. Pour in your beaten eggs with the salt. Let them sit for a few seconds until the edges start to set.
3. Gently scramble. Push the eggs from the edges toward the center, letting the uncooked egg flow into the empty spaces. Keep going until you have soft, fluffy curds that are still slightly glossy.
4. Serve right away. Take the pan off the heat immediately and serve warm.

Tips for perfect Huevos Pericos

• Dice everything super fine. This is the trick my wife taught me. Tiny pieces cook evenly and melt into the eggs, so you get tomato and onion in every bite instead of big chunks.
• Keep the heat medium-low. Low and slow gives you tender, creamy curds. If the pan feels too hot when you add the eggs, turn it down a little.
• Let the tomato cook down. Giving the vegetables the full 5 to 7 minutes lets the tomato’s juices cook off, which keeps your pericos from getting watery.
• Pull them early. Take the eggs off the heat while they still look a little glossy. They’ll keep cooking from the residual heat of the pan.

Tips for perfect Huevos Pericos

• Dice everything super fine. This is the trick my wife taught me. Tiny pieces cook evenly and melt into the eggs, so you get tomato and onion in every bite instead of big chunks.
• Keep the heat medium-low. Low and slow gives you tender, creamy curds. If the pan feels too hot when you add the eggs, turn it down a little.
• Let the tomato cook down. Giving the vegetables the full 5 to 7 minutes lets the tomato’s juices cook off, which keeps your pericos from getting watery.
• Pull them early. Take the eggs off the heat while they still look a little glossy. They’ll keep cooking from the residual heat of the pan.

Variations

Traditional huevos pericos are seasoned with just salt, and that’s how I make them most of the time. But depending on my vibe, I like to add different mix-ins.

• Peruvian-inspired: Swap in red onion, add a little finely diced red bell pepper with the tomato, and stir a spoonful of ají amarillo paste into the vegetables before the eggs go in. Finish with a squeeze of lime and some chopped cilantro.
• Mexican-inspired: Add a pinch of ground cumin and some finely diced jalapeño to the onion and tomato. Top with cilantro.
• Fresh herbs: Finish with chopped cilantro, chives, or parsley for a bright, fresh flavor.
• Green onion: Many people make pericos with green onions (scallions) instead of regular onion. Use the white and light green parts, thinly sliced.

How to make Huevos Pericos for a crowd

This recipe makes one serving, but it’s easy to scale up. For every person, use 2 eggs, about 1/3 cup of onion, 1 roma tomato, and 1/4 teaspoon of salt. Use a larger pan so the eggs have room to form soft curds, and give the vegetables a few extra minutes to soften since there’s more of them. For more than four servings, cook in batches so the eggs don’t steam.

What to serve with Huevos Pericos

The classic pairing is a warm arepa, either on the side or split open and filled with the eggs. Toast is a great option too. For a fuller breakfast, add some sliced avocado, fresh fruit, or a cup of coffee.

Huevos Pericos FAQ

Are Huevos Pericos Colombian or Venezuelan?

Both. Huevos Pericos are a beloved breakfast in Colombia and Venezuela, and you’ll find them anywhere with a strong Latin American community, like Miami.

Why are my Huevos Pericos watery?

Usually the tomato didn’t cook down long enough. Use a roma tomato, scoop out the insides, dice it finely, and give the vegetables the full 5 to 7 minutes before adding the eggs. Cooking over heat that’s too high can also make the eggs weep liquid.

Can I make Huevos Pericos ahead of time?

They’re best eaten right away, while the eggs are soft and fluffy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently over low heat.

Are Huevos Pericos a light breakfast?

Yes. With just two eggs, vegetables, and a little oil, they make a light, protein-rich breakfast. Serve them with an arepa or toast if you want something more filling.

{If you like this recipe you’ll love my CREAMY BLACK BEANS and my CILANTRO CASHEW DRESSING.}