Servings: 4
- 8 eggs
- One 900g jar of nopales in strips
- 6 ripe tomatoes
- 5 guajillo chilies, deveined and deseeded
- 1 chile de árbol (or to taste) deveined and deseeded
- ¼ onion
- 3 cloves of garlic
- 1 ½ cup of water
- 1 tsp. oregano
- 1 teaspoon salt
- 1 teaspoon chicken or vegetable broth (fresh or instant)
- 2 tablespoons of vegetable oil
Roast the tomatoes, onion, garlic and 2 cloves of garlic on a cast iron pan. Add the chiles, fry for 2 minutes, then put the roasted chiles in boiling water and soak for about 10 minutes.
Once the chiles are soft, puree them in a blender with the tomatoes, onion, garlic and a little of the water where they have been soaked, until a smooth sauce is obtained. Set aside.
Heat the oil in a saucepan. Brown a whole clove of garlic in it. When the garlic is golden brown, remove from the oil. Strain the reserved sauce on the pan, add salt, pepper, broth and oregano and cook for about 8 minutes or until the sauce is simmered. Break one egg in a small bowl and carefully add it to the sauce without mixing, repeat this procedure with all the eggs and let them cook for about 6 more minutes, and the eggs are ready!
Serve with warm corn tortillas.
