Teresa's Recipes
Mote Pillo
Mote Pillo is a vibrant and hearty Ecuadorian dish that brings together the unique flavors of hominy corn and fluffy scrambled eggs. This comforting meal is often enjoyed for breakfast or as a satisfying main course, and it's a wonderful representation of Ecuador's rich culinary heritage. The dish is infused with the freshness of cilantro and the aromatic blend of sautéed vegetables, making it a delightful choice for any time of day.
Ingredients
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh cilantro
- 4, large Eggs
- 2 cloves, minced Garlic
- 1, diced (any color) Bell pepper
- 1, diced Tomato
- 1/2, chopped Onion
- 2 cups, cooked Hominy corn
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 280
- Fat: 18g
- Carbs: 24g
- Protein: 12g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a large skillet, heat the vegetable oil over medium heat until shimmering.
- Add the chopped onion, diced tomato, bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Stir in the cooked hominy corn, mixing well to combine it with the sautéed vegetables.
- In a separate bowl, beat the eggs and season with salt and pepper.
- Pour the beaten eggs over the hominy and vegetable mixture in the skillet, ensuring even coverage.
- Cook the mixture, stirring occasionally, until the eggs are scrambled and have reached your desired consistency, typically around 5-7 minutes.
- Remove the skillet from heat and sprinkle the chopped cilantro over the top for a fresh finish.
- Serve hot, either as a main course or as a flavorful side dish.
Tips
- For a spicier kick, add diced jalapeños or a sprinkle of chili flakes to the vegetable mixture.
- You can substitute the hominy corn with canned corn for a quicker version, though the texture will differ.
- Serve with avocado slices or a dollop of crema on the side for an extra layer of flavor.