Sofrito Quail Egg Scramble With Avocado
This is a delicious Spanish-inspired breakfast recipe that you can make any time you feel like you need more spice in your life.
Ingredients
- 20 quail eggs
- ¼ cup milk
- 1 Avocado Sliced
- 4 Sliced Toast
- 1 Red Bell Pepper Chopped
- 2 Celery Stalks Chopped
- 1 Red Onion Chopped
- 2 Chili Peppers
- 3 Cloves Garlic
- 15 Ounces Tomatoes Diced
- 1 Cup Cilantro
- ⅓ Cup Olive Oil
Instructions
- Start by chopping your vegetables. Take a red bell pepper, two celery stalks, and a large yellow onion and chop them finely. Alternatively, you could mix them in a food processor and blend until finely chopped (I recommend you do it this way). Transfer the chopped vegetables to a large bowl and set aside.
- For the second step, add two chipotle chiles in adobo sauce, garlic, diced tomatoes, and cilantro to the food processor, and blend everything until they are finely chopped and combined. Then, add the mixture to the bowl.
- Take a large skillet or saucepot and heat up the extra virgin olive oil over medium heat. As soon as the skillet is hot, add the mixture and cook the sofrito down over medium-low heat for about 30-40 minutes. Be careful not to overheat the oil! If you do, it will splash when you add the mixture. Also, don't forget to stir frequently. Cook the sofrito until most of the liquid has evaporated and the sauce has thickened. Set aside.
- Now it's time for the quail eggs scramble. Grab a large skillet and add one tablespoon of olive oil over medium heat. While the oil warms up, crack or cut the quail eggs into a small bowl and lightly whisk together. When the skillet is hot enough, add the quail egg mixture.
- Using a spatula, scramble the quail eggs and as they come together, add 120 g of sofrito sauce to the skillet. Continue to scramble the eggs and sofrito together until the quail eggs are ready. Set aside.
- Now, take the avocado and slice it thinly. Then, make some toast. Serve the sofrito quail egg scramble on toast with sliced avocado and fresh cilantro. You can cool down the extra sofrito and store it in the fridge as leftovers.
Nutrition
Calories: 429.14kcalCarbohydrates: 26.8gProtein: 11.14gFat: 32.11gSaturated Fat: 5.62gCholesterol: 381.55mgSodium: 215.78mgPotassium: 746.86mgFiber: 6.55gSugar: 7.73gVitamin A: 2505.33IUVitamin C: 61.54mgCalcium: 105.13mgIron: 3.36mg
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