Sofrito Scrambled Eggs with Black Beans

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper with a pinch of salt. Cook, stirring with a wooden spoon, for 5 minutes until softened and fragrant.

Add the minced garlic and cook for 1 minute more. Add the chopped tomatoes and the remaining salt. Reduce heat to medium-low and let the sofrito simmer gently for 8-10 minutes, stirring occasionally, until it thickens and deepens in color.

Drain and rinse the black beans. Add them to a small saucepan with the cumin and salt. Cook over medium-low heat for 5 minutes, stirring gently, until warmed through and the cumin has bloomed into the beans.

Push the sofrito to one side of the large skillet. Pour the beaten eggs into the cleared space. Gently scramble them with a spatula, folding the curds slowly and letting them set before stirring. Cook until the eggs reach an internal temperature of at least 160°F (71°C) and appear firm with no visible liquid. Fold them into the sofrito and turn off the heat.

Slice the avocado and fan the pieces alongside. Scatter the fresh cilantro over the eggs. Serve immediately while warm, with white rice on the side if desired.