Go Back
Print

Huevos con Nopales

When you want breakfast tacos but don't want to leave the comfort of your own home? Make these nopales and huevos and relish in the health benefits of the splurge of breakfast tacos. In fact, have two tacos. 

Course Breakfast, Main Course
Cuisine Mexican
Keyword corn tortillas, nopales
Servings 2
Author The Cowgirl Gourmet

Ingredients

  • 1 cup nopales prepared and diced cactus leaves
  • 1/2 teaspoon kosher or sea salt
  • 1 clove garlic minced
  • 1/4 cup red or yellow onion chopped
  • 1/2 jalapeno or serrano diced, seeds and ribs removed
  • 1/2 - 1 tomato diced, optional
  • 4 farm fresh eggs beaten
  • 2 tablespoons cilantro chopped
  • 1/4 cup cheese grated, optional
  • 4 corn tortillas homemade, if possible

Instructions

  1. In a heavy soup pot, bring 2 quarts of water to boil. Add 1/2 teaspoon Kosher salt, peeled garlic clove and nopales. Stir and cook for 15-20 minutes uncovered. 

  2. Drain in a colander and rinse several times to remove any sliminess that might remain (mine had no sliminess on them, and I was grateful). Set aside. 

  3. In a saute pan, add a little butter, Smart Balance or oil of your choice and place over medium high heat. When the oil/butter is bubbling, add the chopped onion and stir to coat. Sprinkle with a little salt and allow to cook for 2-3 minutes. 

  4. Add diced jalapeno or serrano pepper, stir well and cook for 1-2 minutes. 

  5. Add the chopped tomato and stir to combine cooking another 2-3 minutes. 

  6. Add 1 cup cooked nopales and stir to combine, cooking about 2 minutes. 

  7. Add a little more butter or oil and then add the beaten farm fresh eggs (notice the amazingly orange yolks of these eggs, which are unlike the pale yellow yolks of store-bought eggs). 

  8. You could add some cheese at this point, if you want. Cook until desired doneness, sprinkle with the remaining salt, fresh pepper and cilantro. 

  9. Serve on a hot, preferably homemade corn tortilla with a spoonful of red or green salsa--or both.