(Nopales con Huevos)
Eggs and nopales are popular for breakfast, especially during the Lenten season, just before Easter. I discovered this dish after seeing so many señoras buying shredded dried shrimp and cactus together at our family’s market. Here’s a vegetarian version, which you can enhance by topping with shredded dried shrimp, if you’d like, and a side of warm tortillas.
1 tablespoon olive oil
1 pound nopales, diced or cut into thin strips
1 medium onion, finely chopped
2 tomatoes, diced
4 serrano peppers, minced
2 garlic cloves, minced
4 large eggs, lightly beaten
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 ounces cotija cheese, crumbled
¼ cup chopped fresh cilantro
Heat the olive oil in a large skillet over medium heat. Add the nopales and cook, covered, until their color darkens, about 10 minutes, stirring occasionally.
Add the onion, tomatoes, serranos, and garlic and cook until the onion is translucent, about 10 minutes more. Add the eggs, salt, and black pepper and stir to scramble and cook the eggs.
Remove from the heat and serve topped with the cheese and cilantro.