Huevos Pericos (Scrambled Eggs with Tomato and Scallions)

Chop the tomatoes, green onions, and red bell pepper into small pieces.

Heat butter in a skillet over medium heat until melted.

Add the chopped tomatoes and red bell pepper to the skillet and sauté until softened, about 3-4 minutes.

Stir in the green onions and cook for an additional 1-2 minutes.

In a bowl, whisk the eggs with salt and black pepper until well combined.

Pour the egg mixture into the skillet with the vegetables.

Gently stir the mixture with a spatula, cooking until the eggs are just set, about 3-5 minutes.

Remove from heat and fold in chopped cilantro.

Serve immediately with warm arepas or toast.

Equipment Needed

Dietary

Allergens