ChefXi OfficialA soulful breakfast scramble that bridges the gap between the white corn heritage of Mexico and the refined simplicity of a Tuscan morning.
Whisk the eggs in a medium bowl with salt and pepper until the yolk and white have achieved a perfect harmony. Set aside.
In a heavy-bottomed skillet, heat the olive oil over medium heat. Sauté the diced red onion, minced garlic, and jalapeño until the essence of the aromatics is released and the onions are translucent.
Don't let the garlic brown; we want the sweetness, not the bitterness.
Add the rinsed hominy to the skillet. Sauté for a few minutes until the kernels are heated through and slightly golden, absorbing the flavors of the pan.
Lower the heat slightly and pour in the whisked eggs. Use a silicone spatula to gently fold the eggs around the hominy, creating large, soft curds.
Remove from heat while the eggs still look slightly wet—the residual heat will finish the job.
Plate the scramble immediately. Garnish with the crumbled cotija, toasted pepitas, and fresh cilantro to add a vibrant, textured finish.
The secret here is the 'nixtamalized' texture of the hominy against the silkiness of the eggs. If you can find fresh epazote, it adds an earthy provenance that dried herbs simply cannot match. Always toast your pumpkin seeds fresh for that vibrant crunch.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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