Nopales Con Huevo Recipe

Feb 24, 2013 10:01 am

Mexican scrambled eggs with cactus for brunch

Photo: Jess Kapadia
Photo: Jess Kapadia
Try out these soft scrambled eggs and cactus paddle with fried Pasilla chili for brunch.
 

Sometimes you need a little something extra in your breakfast scramble — broccoli and cheddar just won't cut it. Pick up a few fresh, succulent cactus paddles, or nopales, at a Latin grocery and you might just discover your scrambled eggs' new favorite companion. They're juicy and flavorful, reminiscent of green peppers and asparagus. 

Serve this classic Mexican breakfast with a roll spread with refried beans and a little sour cream for a hearty breakfast you won't find on the average brunch menu. 

Servings: 4

Ingredients

8 eggs, mixed with salt and pepper
olive oil
cactus paddle sautée (see below)
soft round rolls or bollia
1/2 cup refried black beans
1/2 cup cilantro
Cactus paddle sautée
2 tablespoons olive oil
1 small red onion
2 fried Pasilla chilis, diced
4 hydrated sun-dried tomatoes, diced
1 red bell peppers, diced
1 jalapeno, diced
Directions: 

For the cactus paddle sautée:

  1. Sautée the onion until translucent.

  2. Add red pepper and jalapeno. Sautée another 3 minutes.

  3. Add cactus paddle and sun dried tomato. Cook until barely soft, around 3 minutes.

For the eggs:

  1. Pour 2 tablespoons of olive oil into egg pan.
  2. Mix 1/2 cup of Cactus paddle sautée and 1/4 cup chopped cilantro with the egg mixture.
  3. When pan is hot but not smoking, pour eggs into it and let sit for one mintue.
  4. Slowly turn eggs until competley cooked but not too hard.
  5. Slice rolls in half and and spread room temperture refired beans inside.
  6. Pour scrambled eggs on to 4 dishhes and serve with Molluotes on the side.

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