Nopales con Huevo

1. 1
   prep

   Clean and slice the nopales.

   If using fresh nopal paddles, trim the edges and scrape off any remaining spines. Rinse well and slice into thin strips about ¼ inch wide.

   TIPWear gloves or hold the paddle with tongs while scraping — the tiny spines can be hard to see.
2. 2
   boil · ~10 min

   Boil the nopal strips until tender.

   1.Bring a pot of salted water to a rolling boil.

   2.Add nopal strips and cook for 8-10 minutes until they change from bright to olive green and are tender.

   3.Drain well and rinse briefly with cold water to remove the viscous liquid.

   TIPRinsing after boiling removes the okra-like slime. Don't skip this step.
3. 3
   saute · ~4 min

   Saute the vegetables.

   1.Heat oil in a large skillet over medium heat.

   2.Add onion and cook until translucent, about 3 minutes.

   3.Add serrano pepper and garlic, cook until fragrant, about 30 seconds.
4. 4
   saute · ~3 min

   Add tomato and nopales to the pan.

   1.Stir in the diced tomato and cook until it softens and releases its juices, about 3 minutes.

   2.Add the drained nopal strips and toss everything together.
5. 5
   saute · ~3 min

   Scramble the eggs into the mix.

   1.Crack eggs directly into the skillet over the vegetables.

   2.Stir gently and continuously until the eggs are just set and creamy, about 2-3 minutes.

   3.Season with a pinch of salt.

   TIPPull the eggs off the heat when they still look slightly wet — carryover cooking will finish them.
6. 6
   garnish

   Garnish with fresh cilantro and serve hot.

   Spoon onto plates and scatter chopped cilantro over the top. Serve immediately with warm corn tortillas and salsa.

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