“Colombian Eggs” is a family favorite. To our family Colombian eggs are scrambled eggs done in a specific way. Instead of scrambling the eggs ahead of time and then cooking them, we make our Colombian eggs by heating up the pan, cracking the egg(s) into the pan, and then scrambling them as they cook. Our family enjoys two versions of Colombian eggs.
- Version 1 – Heat a small amount of vegetable oil or butter in a non-stick pan. Let the oil/butter get really brown. Break the egg into the pan and scramble as it cooks. Add salt. Cook to desired consistency.
- Version 2 – Colombian Eggs with Sofrito. Sofrito is used in cuisines such as Latin American and Italian cooking. Sofrito is cooked chopped tomato and onion. You can season the sofrito with salt and pepper. If you want you can add a little cumin. It is used as a base in food preparation or as a flavor enhancer. For Colombian eggs with sofrito heat a small amount of vegetable oil or butter in a non-stick pan. Warm the sofrito. Break the egg into the pan and scramble as it cooks. Add Salt.
In Colombia you would eat your eggs with an arepa. An arepa is a patty made with ground maize dough. I accompany my Colombian Eggs with whatever is handy.