If you’re looking to try something truly unique yet comforting, this dish is a must. Soft, gently poached eggs simmered in a vibrant roasted tomato salsa, combined with tender cactus pieces, create a meal that’s both rustic and full of flavor. Inspired by a traditional favorite, this version keeps things simple and approachable while still delivering that rich, homemade taste. It’s perfect for breakfast, lunch, or even dinner—especially when served with warm tortillas to soak up every bit of that delicious sauce.

Ingredients (2–3 servings)

• 1 cup nopales (cactus), diced into small cubes
• ¼ small onion (for boiling nopales)
• 1 clove garlic (for boiling nopales)
• 3–4 Roma tomatoes
• 1–2 serrano peppers (adjust to taste)
• 1 small jalapeño (optional)
• 2 cloves garlic
• ¼–½ onion, sliced (for sauce)
• Small handful fresh cilantro (optional)
• 1 tablespoon chicken bouillon (or salt to taste)
• 1–2 tablespoons cooking oil
• 4–6 eggs
• 1 cup water (as needed)

Instructions
Place the diced nopales in a small pot with a piece of onion, one garlic clove, a pinch of salt, and a small amount of water. Bring to a gentle boil over medium heat and cook for about 15–20 minutes. The nopales will release a slimy liquid—this is normal.

Once cooked, drain the nopales and rinse them thoroughly under running water to remove the excess slime. Set aside.

Meanwhile, roast the tomatoes, serrano peppers, and jalapeño in a dry pan over medium heat until slightly charred and softened. Remove the stems from the peppers.

Add the roasted vegetables to a blender along with garlic, a chunk of onion, cilantro (if using), and a bit of water. Blend until smooth.

Heat oil in a pan over medium heat. Add the sliced onion and sauté until soft and slightly translucent. Stir in the garlic and cook briefly until fragrant.

Pour in the blended salsa and add the chicken bouillon (or salt). Stir well, then add the cooked nopales. Let everything simmer gently for about 10 minutes to allow the flavors to come together.

Carefully crack the eggs one by one into the simmering sauce, spacing them out. Cover the pan and let them cook gently for about 7–9 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Turn off the heat and serve immediately.

Notes or Tips

• Rinsing the nopales well after cooking is key to removing their natural sliminess.
• Adjust the heat level by using fewer or more peppers.
• Keep the sauce at a gentle simmer when cooking the eggs to avoid breaking them.
• This dish is best served with warm tortillas, beans, or rice.
• You can cook the eggs less if you prefer runny yolks.

Give this dish a try and experience something a little different—it’s comforting, flavorful, and surprisingly easy to make. If you cook it, share how you liked your eggs or what you served it with!