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.
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.
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.
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.
Particularly, when you’re trying to be bathing suit ready in 10 days.
Love this Sofrito Egg Scramble recipe?
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.