Sofrito Eggs and Potatoes
- 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
Cook's Note: Recao, also known as culantro, is an herb frequently used in Caribbean cooking.
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.