Sofrito Eggs

Combine the red pepper, celery, onion, chilies, garlic, diced tomatoes and cilantro to the food processor and process until finely chopped/combined.

Pour the oil into a large skillet or saucepan over medium heat.

Once hot, add the mixture (careful as the oil will splash) and cook the sofrito down over medium-low heat for 30-40 minutes stirring frequently until most of the liquid has cooked off and the sofrito has thickened. Set aside.

In a separate pan, scramble the eggs with a spatula and as they start to come together, add the ½ cup of sofrito to the skillet. Continue scrambling the eggs and sofrito together until the eggs are fully cooked.