Easy Ecuadorian Hominy With Scrambled Eggs and Cheese

A quick and easy dish for breakfast or lunch. You can leave out the cheese and eat a couple of slices of queso fresco on the side. Serve with Aji. (Check out Aji (Ecuadorean Hot Sauce) for some great aji!)

• Ready In: 10 mins
• Serves: 3

Ingredients

• 1 (14 ounce) can yellow hominy or 1 (14 ounce) can white hominy
• 6  eggs, beaten
• 1⁄2 small onion, diced fine
• 3⁄4 cup  shredded monterey jack cheese or 3⁄4 cup Fontina cheese
• 2  tablespoons  chopped cilantro
•  salt & pepper
• 1  teaspoon canola oil
• 1  achiote, seed

Directions

1. Rinse hominy & drain.
2. Heat skillet on med-high heat. Add oil & achiote seed. When oil colors, removed and discard achiote seed.
3. Combine all ingredients and pour into skillet.
4. Stir occasionally and cook until eggs are done.
5. This can be served with salsa on top. I like to serve this with sliced tomatoes on the side.