Thursday, February 2, 2012

Crazypotato98's Nopales Con Huevo Y Salchicha Polaka

Nopales are the pad of the prickly pear carefully de-spined and peeled. They are readily available in the Southwest United States, Mexico, and any grocery that carries a good variety of Hispanic foods.

The nutrition facts for this wonderful breakfast are at Calorie Count!

Nopales Con Huevo Y Salchicha Polaka


2 cups nopales, spines removed, diced
2 tsp baking soda
1 tbsp salt
1 tsp minced garlic
1/4 cup onion
4 eggs
2 tsp salt
50 g polish sausage


You can prepare the nopales the night before or in the morning. Boil the nopales with the 1 tbsp salt, garlic and onion. Make sure to use a pot that is large enough so that the nopales are not near the top of your pot. Once they have boiled for a few minutes and appear soft, turn off the heat and add the baking soda by sprinkling it all over. Be careful -- the water will begin to fizz and foam, so if you don't have enough room at the top of the pot, it will boil over. You may refrigerate the nopales for the next morning or go on to the next step.

Dice your polish sausage into whatever sized pieces you like, and saute it in a frying pan coated with cooking spray. Once the juices are coming out, add the drained nopal/garlic/onion mixture and cook, stirring, for a few minutes until the nopales are warmed through.

Add the eggs and salt and cook to your desired consistency.

Note: Here's some more info on how to prep the nopales and why you add the baking soda!

No comments:

Post a Comment