Instructions:
Prepare the broth and beans:
In a large pot, combine the chicken broth (or water), halved onion, garlic, cumin, oregano, and a pinch of salt. Bring to a boil, then reduce to a simmer.
Add the pinto beans and hominy, and simmer for 20-30 minutes to allow the flavors to meld. Adjust seasoning with salt as needed. Remove the onion and garlic if desired.
Cook the scrambled eggs:
In a skillet, melt butter over medium heat. Whisk the eggs with a pinch of salt and pepper, then pour into the skillet.
Cook, stirring gently, for 2-3 minutes until just set but still soft. Remove from heat and set aside.
Assemble and serve:
Ladle the bean and hominy broth into bowls, ensuring a good mix of broth, beans, and hominy.
Top each bowl with a portion of scrambled eggs and a generous sprinkle of crumbled queso fresco.
Serve with a side of diced onions, diced green chiles, chopped cilantro (if using), and lime wedges for garnish, allowing everyone to customize their bowl.
Notes
For a heartier dish, you can add shredded chicken or pork to the broth.
This dish is often enjoyed with warm tortillas or tostadas on the side.
Enjoy your Traditional Mexican Eggs with Beans Breakfast!