Sofrito Egg Scramble

In exactly 10 days I’m going to the Dominican Republic for an adventure travel press trip put on by the tourism board.

Put another way, in exactly 10 days I’ll be spending the entire day in a bathing suit.

So, guess who has been putting the waffles, pancakes and french toast aside for a bit?

Before you think this is just a glorified scrambled egg post, let’s talk about sofrito. As much as Chipotle would like you to think it’s tofu, it’s not, people.

Sofrito is a classic Spanish sauce that gets cooked in hot oil until it’s a savory flavorful base you can use for pretty much a million different dishes.

Today, we’re scrambling it with eggs but it can be added to meat, chicken, tofu, pasta even. You name it, sofrito can most likely be added to it for a punch of flavor and spice.

This recipe makes a lot of sofrito.

More than you’re going to need for the breakfast scramble.

That’s kind of on purpose (because leftovers are never bad, especially when we’re talking about something as versatile as sofrito) and kind of because I can’t stand using half of a vegetable or can of something only for the other half to mold away in my fridge in a week or two.

Let’s not talk about how many half used cans of pumpkin I waste a year…

A simple egg scramble gets mixed with sofrito and the result is a ridiculously flavorful breakfast with a kick of spice perfect for slathering on some toast with a side of avocado.

You know what else it’d be great for? Stuffing into a homemade hot pocket recipe for breakfast.

Love this Sofrito Egg Scramble recipe?

Try these other bathing suit ready recipes:
Portobello mushroom egg bakes
Jalapeno cilantro hash stuffed portobellos