Sofrito Eggs and Potatoes

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.

Cook’s Note

Recao, also known as culantro, is an herb frequently used in Caribbean cooking.

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