Recipe by Paul Sletten, Chef-Owner of Abreo, Rockford, Illinois; recipe and photo courtesy of American Egg Board
Makes 4 servings
1 T. olive oil
1 red onion, chopped
3 garlic cloves, chopped
¼ t. achiote, ground
1 lb. white hominy (canned)
1 T. butter
4 eggs, beaten
⅓ c. milk
6 oz. Cotija cheese
Salt to taste
Pepper to taste
Cumin to taste
¼ c. cilantro, chopped
¼ . scallions, chopped
Heat olive oil in sauté pan, then cook red onion, garlic and achiote powder until softened, approximately three minutes. Add hominy and sauté another three minutes. In a separate nonstick pan, soft scramble eggs and milk in butter, stirring constantly; season with salt, pepper, cumin, chopped cilantro and scallions. Mix eggs and hominy together and serve by dividing into four and plating in large mound. Finish by topping with Cotija cheese.