sofrito eggs on a small cobalt blue plate

Sofrito Eggs

This recipe does not actually contain (tomato-based) sofrito, but instead calls for recaíto (Puerto Rican cilantro-based sofrito). Perhaps, I should have named it Recaíto Eggs, but I learned this recipe from my husband and his family and this is what they call it, so it’s fine by me too. This dish is cooked quickly, almost like a stir-fry, so make sure to have everything at hand before you begin.

1/4 cup recaíto
1/2 tablespoon sazón
1 tablespoon canola oil
8 slices deli ham
8 eggs

medium (10-inch) skillet
measuring cups and spoons
paring knife
medium (3-quart) mixing bowl
whisk, or fork

1. Combine recaíto and sazón with oil in skillet over medium-high heat.
2. Stack ham slices, roll tightly, and slice crosswise with knife into thin strips. Add to skillet.
3. Beat eggs vigorously in mixing bowl until frothy. Pour into skillet.
4. Cook mixture, pushing or turning frequently with spatula, until eggs are cooked through – about 2 minutes.

• 1/2 tablespoon sazón = 1 packet Sazón GOYA® con Culantro y Achiote (Coriander & Annatto)
• If making just a single serving: In a small (8-inch) skillet, use 1/2 tablespoon oil, 1 tablespoon recaíto, 1 slice ham, 2 eggs, and 1/2 teaspoon sazón. For simplicity’s sake, you could just hand shred the ham instead of slicing it.

10 minutes

4 servings

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