Fried eggs with green salsa in a frying pan

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 can (425g) canned white hominy corn, rinsed
• 3/4 cup salsa verde
• 150g small kale (about 8 cups)
• 8 large eggs
• 1 cup shredded Mexican cheese mix (about 110g)
• Fresh cilantro, for sprinkling
• Corn tostadas, for serving

Preparation:

1. Preheat oven to 190°C.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, season with salt, and cook, stirring frequently, until darkened, 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the hominy, salsa, and 3/4 cup water. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
3. Add the cabbage in batches, stirring after each addition until the greens wilt. Sprinkle with 3/4 teaspoon of salt and a few pinches of black pepper. Remove from heat.
4. Make 8 wells with the back of a large spoon and crack an egg into each well. Season with salt, pepper, and sprinkle with cheese. Place the skillet in the oven and bake until the egg whites are set, about 11 minutes. Sprinkle with cilantro. Serve with tostadas.