Recipe for cooking prickly pear eggs

Recipes from Mexico :: Mexican Breakfasts

1 or 2 fresh nopales
1/2 c. finely chopped onion
4 Tbsp. butter or canola (or other vegetable) oil
1/2 c. red chile sauce
8 eggs
Salt and pepper

Trim and clean the cactus pads. Dice each pad, then cover with salted water in a saucepan, and simmer gently until tender — 5-10 mins. Drain in a sieve and rinse under cold water to rid pads of their sticky, okra-like juice.

In a large skillet, sauté the onion in butter or canola (or other vegetable) oil until soft. Add the nopales and red chili sauce and mix well. Break the eggs gently on top of the mixture, cover tightly, and steam until the egg whites are set — 5-10 mins. Season to taste with salt and pepper. Serve directly from the frying pan.

Serves 4.

Variation
Scramble the eggs, stirring them into the mixture in the skillet; continue to stir until the eggs are cooked but still moist. You may also add some chopped cooked bacon, if desired.