This sofrito quail egg scramble is nothing more or less than a ridiculously flavorful breakfast with a kick of spice. What makes it stand out from the classic scrambled quail eggs is the fact that they are scrambled with sofrito – a delicious Spanish sauce cooked in oil that brings a lot of flavor and spice to this breakfast dish.
Now, before you think that this is just a glorified scrambled quail eggs recipe, let us expand more on sofrito. This classic sauce is the embodiment of Spanish cuisine – it’s warm, it’s flavorful and versatile. This means it serves as a savory base you can use for pretty much any dish you could think of. In this case, it works a delicious breakfast sauce that you can slather on toast with a slice of avocado.
- 20 quail eggs
- 1 red bell pepper
- 3 celery stalks
- 1 large onion
- 2 chipotle chiles
- some adobo sauce
- 2 tomatoes
HOW TO PREPARE SOFRITO QUAIL EGG SCRAMBLE
1. Start by chopping your vegetables. Grab 1 red bell pepper, 3 celery stalks, and one large yellow onion and chop them finely. Alternatively, you could mix them in a food processor and blend until finely chopped (we recommend you do it this way). Transfer the chopped vegetable to a large bowl and set aside.
2. 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. Then, add the mixture to the bowl.
3. Grab a large skillet or saucepot and heat up 1/3 cup of 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 when you add the mixture as the oil will splash. Also, don’t forget to stir frequently. Cook the sofrito until most of the liquid has evaporated and the sauce has thickened. Set aside.
4. 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 the quail eggs into a small bowl and whisk together. When the skillet is hot enough, add the quail egg mixture.
5. Using a spatula, scramble the quail eggs and as they come together, add 1/2 cup of sofrito sauce to the skillet. Continue to scramble the eggs and sofrito together until the quail eggs are ready. Set aside.
6. Grab one 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.