What You Need:
- 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)
What You Do:
- 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.
- 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).
- Add diced cactus and bring to a boil again, then reduce to simmer for 5 minutes.
- Drain. Discard everything but the cactus.
- In a large skillet, heat a bit of cooking oil. Add the cactus and saute.
- 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.
- 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.
- Remove from heat. Serve on flour tortillas, with guacamole, queso fresco, and lime slices. Enjoy!