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.