Sofrito Eggs and Potatoes

Recipe courtesy Chef Tino Feliciano
Show: Tino's Latino Episode: Tino's Latino: Puerto Rico
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 large potato, peeled and diced
  • 5 tablespoons olive oil
  • 6 to 10 green peppers
  • 6 to 10 sweet chile peppers, red and green
  • 2 cloves garlic, minced
  • 1 large yellow onion, chopped
  • Bunch fresh cilantro, chopped, some reserved for garnish
  • Bunch recao, chopped, optional
  • 6 to 10 cherry tomatoes, halved
  • Kosher salt
  • 8 eggs
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Directions

Cook's Note: Recao, also known as culantro, is an herb frequently used in Caribbean cooking.

Place the potatoes in a small saucepan and cover with cold water by 1 to 2 inches. Bring to a boil, and then reduce the heat slightly and simmer until the potatoes are tender but not falling apart, about 15 minutes. Drain, cool and pat dry with paper towels.

Make a sofrito by combining the olive oil, green peppers, sweet chile peppers, garlic, onions, cilantro and recao, if using, in a nonstick skillet over medium heat. Cook until the onions are translucent, 5 to 10 minutes. Stir in the cherry tomatoes, potatoes and a pinch of salt using a spatula and cook for 2 minutes longer.

Whisk together the eggs and a pinch of salt in a small mixing bowl. Lower the heat of the skillet to medium low, and then gently pour in the eggs and stir slowly using a spatula until curds begin to form, 1 to 2 minutes. Fold the eggs over themselves while gently shaking the pan with the other hand. Do not overcook.

Remove from the heat, garnish with cilantro and serve immediately.

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5

Newest Ratings and Reviews

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  • on July 15, 2012

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    Great and tasty, every body should try this recipe, great for breakfast.

    people found this review Helpful.
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  • on July 12, 2012

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    Very Tasty. Easy to make. Great taste. TY Chef Tino for sharing a great recipe that contains these latin ingredients.

    people found this review Helpful.
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