Print

Scrambled Eggs with Sofrito

Learn how to make perfectly soft and fluffy scrambled eggs with sofrito. They're packed with epic flavor and a healthy serving of veggies.

  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: Stovetop
  • Cuisine: Puerto Rican, Latin
  • Diet: Gluten Free

Ingredients

Scale

Instructions

  • In a bowl, crack and beat your eggs and salt until the whites and yolks are combined and the color is a smooth yellow. In a non stick pan over medium low heat add olive oil and heat for 30 seconds
  • Skip this step if you aren't using sofrito & sazon. Add sofrito to the pan and sauté for a few minutes until it becomes fragrant then add in sazon seasoning. Cook for another 2 minutes, stirring to evenly incorporate the spices into the oil and sofrito.
  • Gently pour the beaten eggs into the pan and let sit for 10 seconds or until eggs begin to solidify and curdle.
  • At this point you can start running the spatula through the eggs, making sure to drag your spatula across the bottom of the pan, folding the areas where the beaten eggs are curdling. Tilt your pan so the remaining beaten eggs can touch the open spaces on the pan.
  • Remove the pan from the heat before the eggs are done (when they are mostly solid, but there are still liquid spots).  Continue folding them until they are fully solid. Serve with toast and enjoy!

Keywords: Scrambled Eggs, Scrambled Eggs with Sofrito