This recipe has become the star of my personal file of “simple but elegant” breakfast dishes when I want something a little more upscale than scrambled eggs. First thing to know: a cast iron skillet is essential for this. I have several in different sizes! Also, one of the best things about a frittata is
For years, I’ve been using a pretty surefire method for hard-boiling eggs in such a way that the shells don’t stick: the cold start method – submerge eggs in water, bring to a boil, let steam 10 minutes, then shock in ice water before removing shells. But I’ve just tried an even better method: the
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
