Mmmm… simple, quick, colorful, and absolutely delicious! One of my favorite dishes! Slightly modified from Laylita’s recipe. I served it with some fresh snap peas, which complemented it quite well. Having the eggs, cilantro, and tomato ready ahead of time helps get it on the table before it starts getting cold.
UPDATE 10/14/2011: Made this for breakfast, with spinach instead of tomatoes… a match made in heaven, though not in Ecuador! Just be sure to cook it just long enough for the liquid to cook off and the egg to solidify, so that the spinach doesn’t end up overcooked.
UPDATE 12/10/2012: Made this with a full bunch of chard, which I added right after the mote, then covered the pan for a minute or two until it had wilted to a more manageable size. I really love having greens in this dish, and think simmering in more liquid for longer did the dish wonders. I added the eggs after ten to fifteen minutes, while there was still a fair amount of liquid, and was very happy with the resulting fluffier, looser texture.
UPDATE 1/25/2015: Made this again, with a can of diced tomatoes (with fire-roasted chilies), added right after the mote. Provided enough liquid that it wasn’t necessary to add the milk. Wonderful with a little parsley for garnish!
1-2 cloves garlic, minced
1 lb. can of hominy
1/4 to 1/3 cup milk
A few sprinkles achiote paste
4 beaten eggs
Green onion (optional)
Chopped tomato (optional)
In a large fry pan or wok, sauté onion until soft. Add garlic and cook an additional minute. Add hominy, cook about two minutes, stirring occasionally, then add milk, achiote, and salt. Cook until most of milk is absorbed, then add egg and cook 3-4 minutes, stirring well, just until egg solidifies. Stir in green onion and tomato if desired, and garnish with cilantro. ¡Buen provecho!