Cooking with Cactus - Cactus and Egg Scramble

This scramble right here is a traditional Mexican breakfast. It's a go-to once the nopal season starts.

Let's make it!

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Ingredients:

• 1 large tomato diced

• 1/2 jalapeño diced

• 1/2 small yellow onion

• 1/4 of a cilantro bunch chopped

• 2- 3 cups cooked cactus

• 5 eggs

• 2-3 tbs olive oil

Instructions:

1. Place a skillet over medium-low heat and add olive oil. Once it's hot, add onions and jalapeños and Sautee until the onions are translucent, about 1 minute or 2.

2. Add in the diced tomatoes, and some salt and cook, mixing frequently until the tomatoes have cooked down. Add in the cilantro, mix things up again, and add your cooked cactus.

3. Lastly, let's add our 5 eggs. Let them cook nice and slow. Once the eggs are cooked, you may turn off the stove and remove them from heat. Leaving the pan on the stove will cause your scramble to keep cooking and result in a dry egg scramble

4. Serve the Cactus scramble with some cotija cheese, a side of refried beans, and some tortillas. I love eating this meal with a flour tortilla and some salsita.
   
   I hope you give this recipe a try and enjoy!