Hominy with Eggs

Name: Hominy with Eggs
Prep time: 5M
Total time: 20M
Yield: 2 Servings
Cuisine: South America
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 1 small yellow onion, chopped; 1 tsp. Minced Garlic; 1 packet Sazón without Annatto; 1 can White Hominy; ¼ cup milk; 4 eggs; 2 tsp. cilantro, chopped; 1 tsp. chives, chopped; Adobo All-Purpose Seasoning with Pepper; 1 Queso Blanco; 2 cups Café Goya

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<h2>Ecuadorian Breakfast Mote Pillo</h2>

Total Time

20m

Prep Time:5m

Yields:2 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

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small yellow onion, chopped

1 tsp.

GOYA® Minced Garlic

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1 packet

GOYA® Sazón without Annatto

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1 can
(15 oz.)

GOYA® White Hominy, drained and rinsed<

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¼ cup

milk

eggs

2 tsp.

cilantro, chopped

1 tsp.

chives, chopped

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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GOYA® Queso Blanco, sliced

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2 cups

brewed GOYA® Café Goya

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Directions

Kitchen View

Step 1

In a large sauté pan, heat the oil over medium heat, add the chopped onions, garlic, Sazón, and cook until the onions are soft, about 5 minutes. Add the hominy, stir in well and cook for another 2 minutes, add the milk and cook until the milk is almost all absorbed by the hominy.

Step 2

In a separate bowl, whisk the eggs; add them to the hominy, stir well until eggs are cooked; about 5 minutes. Stir in the chives and cilantro and season with Adobo to taste.

Step 3

Serve hot with queso fresco slices and black coffee.

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