Breakfast for 4
Sofrito Egg Scramble
A cooked pepper, celery, tomato, and chile sofrito flavors eggs scrambled gently with milk until firm.
$1.72per serving $
55 minstart to table
4servings
Ingredients
- 4 eggs
- 1/4 cup milk
- 1 tbsp coconut oil
- sliced avocado for serving (optional)
- toast for serving (optional)
- fresh cilantro for serving (optional)
- 1 red bell pepper
- 3 stalks celery
- 1 large yellow onion
- 2 chipotle chiles in adobo sauce
- 3 cloves garlic
- 1 cans (15 oz) diced tomatoes
- 1 cup fresh cilantro
- 1/3 cup extra virgin olive oil
Steps
- Dice the bell pepper, celery, onion, chipotle chiles, and garlic, then chop the cilantro.
- Heat the coconut oil and olive oil in a large skillet over medium heat.
- Cook the pepper, celery, onion, chiles, and garlic for 15 minutes, stirring often.
- Add the diced tomatoes and half the cilantro, then simmer for 15 minutes.
- Whisk the eggs with the milk, pour them into the skillet, and stir gently for 5 to 7 minutes.
- Cook until the eggs are firm, then stir in the remaining cilantro.
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