Sofrito Eggs
Servings: 2
Ingredients
Sofrito:
1 red bell pepper, chopped
3 celery stalks, chopped
1 large yellow onion, chopped
2 chipotle chilies in adobo sauce
3 cloves garlic
1 (15 oz) can diced tomatoes
1 cup fresh cilantro
⅓ cup extra virgin olive oil
Assembly:
4 eggs, scrambled
½ cup sofrito
Optional additions:
avocado, sliced
toast
Mexican rice
2 flour tortillas
cilantro
Directions
Combine the red pepper, celery, onion, chilies, garlic, diced tomatoes and cilantro to the food processor and process until finely chopped/combined.
Pour the oil into a large skillet or saucepan 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.
In a separate pan, scramble the eggs with a spatula and as they start to come together, add the ½ cup of sofrito to the skillet. Continue scrambling the eggs and sofrito together until the eggs are fully cooked.
Notes
The extra sofrito can be stored in a container, cooled completely and refrigerated.