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Verna Gao's Colombian huevos pericos
- Verna Gao
Published: September 26, 2025 at 3:01 PM
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
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Fluffy, Colombian-style scrambled eggs cooked with sautéed tomatoes and spring onions. Simple, colourful and served with fried plantain, an arepa and cheese
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Want to make authentic Colombian huevos pericos? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for Colombian scrambled eggs cooked with tomato and served with avocado, plantain and an arepa. Try her recipe below, then discover 10 things we love about Colombian cuisine. Read more about Verna Gao's new food travel series.
Verna says: "I had no idea what to expect with Colombian cuisine, but after three weeks travelling across the country, I learnt so much more. Colombian food changes a lot depending on where you are. In Cartagena on the coast, it’s all about fresh seafood, coconut rice and fried plantains thanks to the Caribbean influence. In Medellín, you’ll find bandeja paisa – a giant platter of beans, rice, pork belly, avocado and more. Up in Bogotá, the higher altitude means lots of warming soups with beef or chicken and potatoes, perfect for the cooler climate. It’s also where I tried hot chocolate with cheese for the first time (and honestly… I didn’t hate it). One thing you’ll never struggle to find? Street food. From grilled meats and sausages to empanadas and endless snacks, it felt like every corner had something new to try.
"Here I've made fluffy scrambled eggs cooked with sautéed tomatoes and spring onions. It’s simple, colourful and I’ve served mine with some fried plantain, a little fried arepa and a bit of cheese. Delicious!"
Watch her video, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video...
Verna Gao's Colombian huevos pericos (scrambled eggs with tomato)
Ingredients
Nutrition
-
1 plantain
sliced
-
1tbsp olive oil
for frying
-
2 tomatoes
finely diced
-
4 spring onions
sliced, greens and whites separated
-
4 eggs
beaten
-
avocado, cheese, an arepa (optional)
to serve
-
½ large avocado
sliced
-
feta
cut into a few slices
-
flatbreads
to serve
Nutrition: per serving
- kcal607
- fat37g
- saturates11g
- carbs44g
- sugars24g
- fibre7g
- protein21g
- salt1.2g
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Method
-
step 1
Fry the plantain in a small non-stick frying pan over a medium heat until golden. Set aside and keep warm.
-
step 2
Heat 2 tbsp of oil in a separate frying pan over a medium heat. Cook the tomatoes and
spring onion whites for 3-5 mins until soft, then stir in the eggs. Season and cook gently until just set. -
step 3
Sprinkle over the spring onion greens, drizzle with a little more oil then serve with the plantain,
avocado, feta and flatbreads.
Authors
Verna Gao
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