Huevos Pericos
The ultimate comfort food, Huevos Pericos is a delightful dish bursting with flavor! This easy weeknight dinner combines creamy eggs with fresh vegetables for a satisfying meal. You’ll want to make this recipe tonight!
Equipment
- Chef's Knife
- Skillet
- Wooden Spoon
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 3 scallions thinly sliced
- 1 large tomato diced
- 4 large eggs beaten
- Salt to taste
- black pepper to taste
Instructions
- First, heat olive oil in a nonstick skillet over medium heat. You want the oil to shimmer, signaling that it's ready for the next step. This will help in achieving a lovely golden color on the vegetables.
- Next, add the scallions and sauté them until they soften, which should take about 3 minutes. Keep stirring to prevent any browning, and enjoy the aromatic scent that starts to fill the air.
- Once the scallions are tender, add the diced tomato to the skillet. Cook it for about 2 minutes, allowing the tomato to soften and release its juices. This step is crucial as it builds the flavor base for the dish.
- Now, it's time to pour the beaten eggs over the sautéed vegetables. Make sure the mixture is evenly distributed throughout the skillet. Season with salt and black pepper to taste. The eggs will begin to set around the edges.
- Stir gently with a spatula, and keep cooking until the eggs are set but still soft—about 4 to 5 minutes. You want them fluffy and light, not overcooked. Keep an eye on them as they transform into a creamy delight!
- Once done, remove the skillet from the heat. Serve your Huevos Pericos immediately to enjoy the best flavor and texture. Pair with crusty bread or serve as is—the choice is yours!
Notes
- Storage: Leftover Huevos Pericos can be stored in an airtight container in the fridge for up to three days.
- Freezing: While it's best fresh, you can freeze the cooked mixture for up to a month. Just reheat gently.
- Pairing: Serve with a side of crispy hash browns or a refreshing salad for a complete meal.