This dish is a preparation of eggs with nopalitos that are cooked in abundant sauce made from roasted tomatoes with serrano and pasilla chiles and epazote. These drowned eggs are a good option for breakfast accompanied by beans.
For the sauce, heat a griddle over high heat and roast the tomatoes, chiles, onion, and garlic. When they are well roasted, remove the burnt skin from the tomatoes and blend all the ingredients together with the epazote and chicken broth; season to your liking with salt and set aside.
Heat a small pot over medium heat with the oil and fry the sauce until well cooked and reduced, add the nopales and the eggs one by one so they cook in the sauce, being very careful not to break the yolk. Cook for about 12 to 15 minutes, or until the whites are cooked and the yolk is soft.
Add the chorizo and cook for a few more minutes. Serve and garnish with slices of chile and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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