Traditional Mexican Eggs with Beans Breakfast

Ingredients (Serves 4-6)

For the broth and beans:

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) white hominy, drained and rinsed

1 small white onion, halved

2 garlic cloves, smashed

6 cups chicken broth or water

1 tsp ground cumin

1 tsp dried oregano

Salt to taste

For the scrambled eggs:

4 large eggs

1 tbsp butter

Salt and pepper to taste

For garnish:

1 cup crumbled queso fresco

1 small white onion, finely diced

1/2 cup diced green chiles (like Hatch or Anaheim, or use jalapeños for more heat)

Fresh cilantro, chopped (optional)

Lime wedges