Sofrito-Scrambled Eggs with Black Beans
Aromatic sofrito forms the flavor base for fluffy scrambled eggs paired with hearty black beans, creating a versatile dish that swaps proteins, vegetables, and starches to suit any morning or brunch table.
Ingredients
Method
Crack eggs into a mixing bowl and whisk together with a pinch of salt and pepper until well combined and light. Chop cilantro and set aside. Have black beans warmed in a small pot or ready to reheat.
Heat olive oil in a large skillet over medium heat. Add sofrito and sauté for 1–2 minutes until fragrant.
Pour whisked eggs into the skillet with sofrito. Let sit for 15–20 seconds without stirring, then gently push eggs from edges toward center with a spatula, tilting pan to let uncooked egg flow to edges. Repeat every 20–30 seconds until eggs are soft and creamy, about 3–4 minutes. Season with salt and pepper.
Warm black beans in a separate pot or microwave. Divide beans and eggs between bowls or onto plates.
Top eggs with crumbled queso fresco, fresh cilantro, and a drizzle of hot sauce if desired. Serve with lime wedges and pass additional hot sauce and salsa at the table.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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