Scrambled Eggs with Sofrito

Ingredients

• For the Sofrito:
• 0.5 small onion, finely chopped 🧅
• 0.25 red bell pepper, diced 🌶️
• 1 tbsp recaito (cilantro, culantro, garlic, and peppers blended) 🌿🧄
• 1 ají dulce or ½ small jalapeño, finely chopped 🔥
• 1 tbsp olive oil 🫒
• For the Scrambled Eggs:
• 4 large eggs 🥚
• 0.25 cup milk or heavy cream (for fluffier eggs) 🥛
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• 0.5 tsp smoked paprika (optional) 🌶️
• 1 tbsp butter 🧈
• For Garnishing & Serving:
• 2 tbsp queso fresco or shredded cheese 🧀
• 1 tbsp fresh cilantro, chopped 🌿
• 2 slices toast or warm tortillas 🍞🌮
• 1 avocado, sliced 🥑

Instructions

1. 11️⃣ Make the Sofrito
2. 2Heat olive oil in a pan over medium heat. Sauté onions, bell pepper, ají dulce, and recaito until fragrant and soft, about 3 minutes. Remove from heat and set aside. 🌿🧅🔥
3. 32️⃣ Whisk the Eggs
4. 4In a bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika until smooth. 🥚🥛
5. 53️⃣ Cook the Eggs
6. 6In the same pan, melt butter over low heat. Pour in the egg mixture and stir gently with a spatula, cooking slowly to keep them soft and creamy. 🧈🔥
7. 74️⃣ Add the Sofrito
8. 8When the eggs are halfway cooked, gently fold in the sofrito, allowing its flavors to infuse the eggs. Continue stirring until the eggs are fluffy and fully set. 🍳🌿
9. 95️⃣ Serve & Garnish
10. 10Remove from heat and plate the eggs. Top with queso fresco, fresh cilantro, and avocado slices. Serve with toast or warm tortillas. Enjoy! 🥑🧀🍞