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’s side of the 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. — H. Weal
1 tablespoon canola oil
1/4 cup recaíto
4 slices deli ham
1 1/2 teaspoons sazón
medium (10-inch) skillet
measuring cups and spoons
medium (3-quart) mixing bowl
whisk, or fork
1. Combine recaíto with oil in skillet over medium-high heat. Stack slices, roll tightly, and slice crosswise with knife into thin strips. Add to skillet.
2. Beat eggs vigorously in mixing bowl until frothy.
3. Pour into skillet. Season with sazón. Stir mixture together until well blended.
4. Cook, pushing or turning frequently with spatula, for about 2 minutes, or until eggs reach desired doneness.
NOTES & TIPS
• 1 1/2 teaspoons sazón = 1 packet Goya Sazón con Culantro y Achiote.
• 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.