Nopales with Egg
A traditional Mexican breakfast with tender nopales, eggs, tomatoes, onion, and fresh cilantro.
Ingredients
- nopales500 g
- eggs6 pcs
- tomato300 g
- onion100 g
- chili pepper1 pcs
- fresh cilantro20 g
- vegetable oil30 ml
- water500 ml
- salt1 to taste
Instructions
Clean 500 g nopales of thorns, cut into short strips, and place in a pot. Add 500 ml water, 1/2 tsp salt, and cook over medium heat for 10 minutes after foam appears; drain in a colander and let drain well.
Cut 100 g onion, 300 g tomatoes, and 1 chili pepper into small pieces, and finely chop 20 g fresh cilantro.
Heat 30 ml vegetable oil in a skillet over medium heat, add the onion, and sauté for about 1 minute.
Add the chili and the cooked nopales, stir, and cook for 2 minutes to heat the vegetables through.
Add the tomatoes, stir, and simmer for 2 minutes.
Beat 6 eggs with 1/2 tsp salt, pour into the skillet, and gently stir with a spatula until the eggs set but remain tender, about 3-5 minutes.
Add the cilantro, stir, warm through for another 1-2 minutes, and serve hot.
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