This egg scramble is made with sofrito, a classic Spanish sauce cooked in oil that brings a ton of flavor and spice to this breakfast.

These eggs are scrambled with sofrito, a classic Spanish sauce cooked in oil that brings a ton of flavor and spice to this breakfast.
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In exactly 10 days I’m going to the Dominican Republic for an adventure travel press trip put on by the tourism board.

Put another way, in exactly 10 days I’ll be spending the entire day in a bathing suit.

So, guess who has been putting the waffles, pancakes and french toast aside for a bit?

Before you think this is just a glorified scrambled egg post, let’s talk about sofrito. As much as Chipotle would like you to think it’s tofu, it’s not, people.

Sofrito is a classic Spanish sauce that gets cooked in hot oil until it’s a savory flavorful base you can use for pretty much a million different dishes.

These eggs are scrambled with sofrito, a classic Spanish sauce cooked in oil that brings a ton of flavor and spice.

Today, we’re scrambling it with eggs but it can be added to meat, chicken, tofu, pasta even. You name it, sofrito can most likely be added to it for a punch of flavor and spice.

This recipe makes a lot of sofrito.

More than you’re going to need for the breakfast scramble.

That’s kind of on purpose (because leftovers are never bad, especially when we’re talking about something as versatile as sofrito) and kind of because I can’t stand using half of a vegetable or can of something only for the other half to mold away in my fridge in a week or two.

These eggs are scrambled with sofrito, a classic Spanish sauce cooked in oil.

Let’s not talk about how many half used cans of pumpkin I waste a year…

A simple egg scramble gets mixed with sofrito and the result is a ridiculously flavorful breakfast with a kick of spice perfect for slathering on some toast with a side of avocado.

You know what else it’d be great for? Stuffing into a homemade hot pocket recipe for breakfast.

Love this Sofrito Egg Scramble recipe?

Try these other bathing suit ready recipes:
Portobello mushroom egg bakes
Jalapeno cilantro hash stuffed portobellos

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Sofrito Egg Scramble

Servings: 4 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
These eggs are scrambled with sofrito, a classic Spanish sauce cooked in oil that brings a ton of flavor and spice to this breakfast.


For the egg scramble

  • 4 eggs
  • 1/4 cup milk
  • 1 tablespoon coconut oil
  • 1/2 cup sofrito, see below
  • sliced avocado for serving
  • toast for serving
  • fresh cilantro for serving

For the sofrito

  • 1 red bell pepper, chopped
  • 3 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 2 chipotle chiles in adobo sauce
  • 3 cloves garlic
  • 1 15 ounce can diced tomatoes
  • 1 cup fresh cilantro
  • 1/3 cup extra virgin olive oil


  • Combine the red pepper, celery and onion in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  • Add the chiles, garlic, diced tomatoes and cilantro to the food processor and process until finely chopped/combined. Add mixture to the large bowl.
  • Pour the oil into a large skillet or sauce pot over medium heat.
  • Once hot, add the mixture (careful as the oil will splash) and cook the sofrito down over medium-low heat for 30-40 minutes stirring frequently until most of the liquid has cooked off and the sofrito has thickened. Set aside.
  • To make the egg scramble, melt the coconut oil in a large skillet over medium heat.
  • Whisk the eggs and milk together in a small bowl and add to the skillet once hot.
  • Scramble the eggs with a spatula and as they start to come together, add the 1/2 cup of sofrito to the skillet. Continue scrambling the eggs and sofrito together until the eggs are fully cooked.
  • Serve with toast, sliced avocado and fresh cilantro.
  • The extra sofrito can be stored in a container, cooled completely and refrigerated.


Serving: 1SERVINGCalories: 303kcalCarbohydrates: 11gProtein: 8gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 166mgSodium: 238mgPotassium: 438mgFiber: 2gSugar: 6gVitamin A: 1611IUVitamin C: 53mgCalcium: 95mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Mediterranean
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. I’m a big egg eater, so I love finding new, exciting ways to make them — especially when there’s this much flavor involved. Looks perfect.

  2. I had no idea that’s actually what sofrito is — good to know! And now I’ll take a whole skillet of this scramble for myself, kthanksbye.

  3. I have never had sofrito – that I know of, but you make it look so good that I must try it soon! Thanks very much for submitting to YG and as one of the new co-owners, I hope you will continue to submit. Have great fun in the Dominican Republic!

  4. Jealous!! I want to be in a switsuit and walking around the beaches of DM!

    Totally obsessed with the flavors of sofrito! Would have never thought of adding it to eggs, genius!

  5. I didn’t know it, but I guess I love sofrito — love all those flavors together!!! Have the BEST time on your trip!!