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.

eggs in bowl

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.

The eggs, onions and tomato scramble quickly

The eggs, onions and tomato scramble quickly

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.