Scrambled Eggs with Cactus
Huevos Revueltos con NopalitosCactus is very common in Mexican cuisine and is used in most regions. It has a slightly tart taste that goes well with eggs. This version is from central Mexico. In Oaxaca, the same dish would include finely chopped tomatoes and a hefty amount of serrano chiles cooked with the eggs. For convenience, I use strips of cactus (nopalitos) from a jar in this recipe. (Whole cactus leaves, or paddles, are called nopales and are generally sold fresh.) Bottled nopalitos are easy to find in Mexican grocery stores and many supermarkets. Be sure to buy the ones packed in water and not in brine. The color and texture will be much better.
Ingrediënten
Makes 2 servings
- 2 tablespoons unsalted butter
- 2 tablespoons chopped white onion
- ½ cup jarred cactus strips drained and rinsed
- 4 large eggs beaten
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 1 large tomato sliced
- 2 tablespoons crumbled cotija cheese
Instructies
- Melt the butter in a medium skillet over medium heat, and cook the onion and cactus strips until the onion is softened, about 3 minutes.
- (The cactus strips will retain their texture as they cook with the onion.
- ) Add the eggs and stir slowly to scramble.
- Cook until set, about 2 to 3 minutes, or to desired doneness.
- Season with salt and pepper.
- Serve with sliced tomato on the side and scatter cheese over all.
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