Nopales with Eggs and Toast
Alright friends, this is going to be a more exotic recipe, and I’m pretty pumped. The other day I walked into my local grocery and saw cactus paddles. So what did I do? I bought them of course. Over the next several days I looked into how to cook these babies. Many times, nopales (cactus paddles) are used in a lot of different Mexican dishes, but today, we are going to have a modern take on them!
After searching and trying to figure out the best ways to cook these guys, I came up with a fun twist on a breakfast toast. So instead of having some avocado toast today, we’re going to be enjoying some nopales toast. My sweet husband tested out this recipe with me and we both really enjoyed it. It is a perfect breakfast, brunch, or snack. Also, apparently cacti are great for helping lower cholesterol and blood sugar! So who’s ready!?
This recipe will take about 15 minutes max to cook and is made for two servings. For a printable version, click here.
I n g r e d i e n t s:
2 Cactus paddles (firm is better, not flimsy ones)
1 tbsp olive oil
salt and pepper to taste
Toast (buttered if you like)
3 tbsp diced onions
Red pepper flakes, to taste
D i r e c t i o n s:
Clean off the cactus paddles and slice off the prickly areas. I cut the ends and sides off as well. Once you make sure all the prickly parts are off, dice up the paddles, along with the onions.
Sauté in the oil and add salt, pepper, and red pepper flakes. Cook until the cactus has turned an olive green color. You can make it a little crispy by cooking slightly longer.
Once you have the onions and cactus cooked, form two holes in the middle of the pan and crack the eggs into it. Let the eggs cook until you have the desired texture.
While the eggs are cooking, go ahead and toast the bread. When done, place the cactus on the toast with the egg on top and serve warm!