Many years ago I lived in Bogotá, Colombia. And it was there that I learned the secret of how to make these delicious Colombian style scrambled eggs. My inspiration came from a woman named Ascensión, who was the home chef for my friends in Bogotá. She was a terrific cook. Even listening to her high, lilting voice was a lyrical sing-song of her well enunciated Spanish. Of course I wish I had watched more of her magic ways in the kitchen, especially her memorable ceviche. It was made with robalo, whose fillets are similar to paper-white cod. It was cured in Colombian lemons, which have a flavor profile of lemon and lime.
The eggs are simply made by sautéing chopped onions in oil instead of butter and they are generously seasoned with salt. Once the onions soften in a few minutes, chopped tomatoes are added with a few more generous grindings of salt.
Using oil instead of butter and adding a lot of salt contributes to the creamy texture and high flavor of this scramble. Of course it helps to have great farm eggs—the kind with deep yellow yolks that are creamy and rich.
The ingredients are per serving. Increase accordingly.
Ingredients
- 2 eggs, well beaten
- About 1 to 2 tablespoons canola oil
- 1/2 small onion, diced (about 1/4 cup)
- A few slices of fresh tomato, diced
- Salt and pepper, to taste
Instructions
- Beat the eggs and set aside.
- Heat a small cast iron skillet over medium heat and add the oil, heating it over medium heat.
- Add the onion, stirring with a wooden spoon until coated in oil. Season generously with kosher or sea salt. Sauté over medium low heat until onions soften, stirring often; don’t let the onions color.
- Add the tomatoes, mixing with a wooden spoon to combine. Add the salt and cook, stirring occasionally over medium low heat for a few minutes or until the tomatoes soften and release some of their juices.
- Raise the heat to medium and pour the eggs over the onions and tomatoes, stirring vigorously with a wooden spoon until the eggs scramble; do not overcook.
- Serve immediately. Some toasted or grilled slices of buttered or oiled country bread goes well with the eggs.