Summertime, and the Scrambling is Easy.Posted: August 9, 2012
You know what I’ve been slacking on this summer? Recipes starring eggs. Which seems downright silly, doesn’t it? Let’s fix that.
You might find these listed as huevos pericos, but it’s often just called Columbian scrambled eggs. Although I call them my summertime eggs. There’s something about the way the cherry tomatoes cook down. They release some of their juice, creating a slight sauce that goes so well with the eggs. The garlic salt is something I’ve added because I think there’s something pretty awesome about smelling tomatoes and garlic right when you wake up.
Columbian Scrambled Eggs
– 5 cherry tomatoes, diced
– 1 tablespoon of diced scallions
– 2 eggs
– Garlic salt
– Olive oil
Heat a tablespoon of olive oil in a small skillet over medium-low heat. Add the cherry tomatoes, season to taste with garlic salt and cook until soft and juices appear, about 5 minutes. Meanwhile, lightly beat the eggs in a small bowl and season with pepper. Add the scallions to the skillet and then the eggs, and cook, constantly stirring with a rubber spatula, until the eggs are the consistency you prefer. I like my scrambled eggs soft so I only cook them about a minute or so. Plate the eggs, garnish with extra scallions and pepper, and eat.
*Note that this recipe is for a single serving of scrambled eggs. Adjust accordingly if you’re making them for more than 1 person.