Serving
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Nopales & Eggs
Mexico
  -   Huevos Revueltos con Nopales
Serves
Effort:
Sched:
DoAhead:  
2 break  
**
35 min  
Part
A popular breakfast dish in Mexico using a vegetable that's quite common there it's simple to make and ol-veg safe. The nopales can be prepared the evening before. Have a bottle of Mexican hot sauce on the side for any who may want it.




7
3
1
6
3
2
1/2
----
oz
oz

oz

T
t
---
Nopales (1)
Onion
Chili Serrano (2)
Tomato
Eggs
Lard or Oil
Salt
--Garnish
Cilantro leaves
Prep   -   (25 min)
  1. Use your propane torch to burn the spines off the NOPALES. Scrape with the back side of your prep knife to remove the spine roots. Trim off the thick stem end and the edges (which may not be scraped well). Cut into short strips about 3/8 x 3/8 x 1-1/2 inches or as desired. Bring some salted water to a boil and cook the strips until tender but still a bit crunchy (about 7 minutes). Drain and refresh under cold running water.
  2. Chop ONION small.
  3. Chop TOMATO medium. Chop Chili fine. Mix.
  4. Add Salt to EGGS and beat ightly with a fork. Yes, remove the shells first.
  5. Separate CILANTRO leaves from stems for garnish.
Run   -   (10 min)
  1. Heat OIL and fry Onion until translucent.
  2. Stir in Nopales and Tomato Mix. Fry for about 5 minutes stirring now and then.
  3. Stir in Eggs and fry stirring over moderate heat until set. Do not overcook.
  4. Garnish with Cilantro Leaves and serve.
NOTES:
  1. Nopales:   A cactus pad weighing 7 ounces will yield about 5 ounces when torched, scraped and trimmed See our Nopales Page for details and method. If you only have canned nopales skip the simmering step.
  2. Chili:   A whole Serrano, if large, may make this recipe a bit hotter than I like for breakfast so I'll use less. Use your own judgement. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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