Colombian scrambled eggs with tomato and spring onion (Huevos pericos)

1. Seed and finely dice the tomato; slice the spring onions, green parts included, into thin rings.

2. Beat the eggs in a bowl with a fork, with a pinch of salt and pepper.

3. Melt the butter in a frying pan over a medium heat and soften the spring onions for 2 minutes.

4. Add the tomato and cook for 2-3 minutes until it releases its juices and softens slightly.

5. Pour in the eggs and cook over a low heat for 2-3 minutes, stirring slowly and constantly with a spatula, until they set into creamy, soft curds – don't cook them dry.

6. Serve straight away with arepas, bread and a cup of hot chocolate or coffee.

Tip: "Perico" means parakeet – the yellow of the eggs, the red of the tomato and the green of the spring onion recall the bird's feathers; in Colombia and Venezuela it's the everyday breakfast staple.