Ingredients (Serves 3-4)

• 1 tablespoon extra-virgin olive oil
• 3.5 ounces / 100 g red onion, finely chopped
• 1/4 teaspoon ground achiote (annatto)
• 3 garlic cloves, minced
• One 15.5 ounces / 440 g can cooked hominy (see Note #1 below)
• 1/3 cup / 75 g finely diced roasted sweet pepper, optional, but recommended
• 4 large eggs, possibly from pastured poultry
• 1/3 cup / 80 ml non-fat milk
• Fine sea salt, to taste
• A pinch of freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley (see Note #2 below)
• 1 tablespoon snipped fresh chives

Instructions

Note #1: The first time I made the dish, I used canned golden hominy “Southern style,” then I found white hominy “Mexican style” and used that for my second rendition of the dish. I liked both.

Note #2: Traditionally, cilantro is used, but I have a cilantro-sensitive palate in the family so I cannot use it.

In a skillet, heat the olive oil over medium heat. Add the onion and stir well, then add the annatto powder. Cook on gentle heat until the onions are soft, 12-13 minutes.

Add the garlic and cook for a couple more minutes.

Drain the hominy, then add it to the skillet and stir well. Add the roasted pepper and stir.

Break the eggs into a bowl and beat lightly to blend yolks and whites. Pour the eggs into the skillet while stirring. Pour the milk into the skillet while stirring. Cook on gentle heat stirring continuously until the eggs are set, about 3 minutes.

Adjust salt, sprinkle black pepper and stir. Remove the skillet from the heat, add the fresh herbs, give it a final stir and serve.

Go to the full post on mote pillo: Ecuadorian hominy egg scramble / uova strapazzate con mais gigante