Nopales con Huevos

What You Need:

 Nopales con Huevos on Too Into It

Nopales con Huevos on Too Into It

  • 2 medium sized cactus leaves
  • 1/2 brown onion, chopped (save discards)
  • 1/2 jalapeno, chopped (save discards)
  • 1/4 cup chopped cilantro (save discards)
  • salt and pepper (to taste)
  • 1 teaspoon cumin
  • 1 teaspoon chili pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • flour tortillas, guacamole, queso fresco, and lime (to serve)
 Nopales con Huevos on Too Into It

Nopales con Huevos on Too Into It

What You Do:

  1. Remove any spikes from the cactus, then run a knife along the edge to remove any remnants or sharp edges left. (This is super easy to do! Just slice off any place there was a spike, and along the outline of the cactus.) Cut into 1/4 inch strips, and then dice into smaller pieces from there.
  2. Bring a medium pot of water to a boil. Add a bit of salt, and the discards from the onion, jalapeno, and cilantro (and anything extra you want to toss in of these items).
  3. Add diced cactus and bring to a boil again, then reduce to simmer for 5 minutes. 
  4. Drain. Discard everything but the cactus.
  5. In a large skillet, heat a bit of cooking oil. Add the cactus and saute.
  6. Add in the onion and jalapeno and continue to saute. Add cumin, chili pepper, garlic powder, and salt and pepper if you wish. Add cilantro last.
  7. Make a well in the middle of the skillet, meaning the cactus mixture should be sort of in a donut shape in the pan, in a circle around an empty center. Crack two eggs inside of that center and let cook for a minutes or two. Then, scramble up with the rest of the skillet.
  8. Remove from heat. Serve on flour tortillas, with guacamole, queso fresco, and lime slices. Enjoy!

xo Jess