Nopalitos Navegantes
Ingredients
- 5 units Roma Tomatoes ripe
- 2 units Guajillo chilies seeded and soaked in very hot water for 10 minutes.
- 1 quarter red or white onion wedge peeled
- 2 cloves garlic peeled
- 4 cups water
- 2 cubes chicken bouillon
- 2 tbsp olive oil
- 4 units large eggs
- 2 1/2 cups bottled, julienned nopalitos drained
- For garnish:
- 1/2 cup queso fresco, and/or cubed
- fresh parsley chopped
Instructions
- In the blender process the first six ingredients until smooth.
- Heat olive oil in a large pot over low-medium heat. Pour the blended tomato mix into pot once oil is hot, passing it through a strainer. Discard solids. Cook until tomato mix simmers and the lighter red froth is gone. Turn down heat. Add the eggs, one by one and keep cooking until eggs have changed color and are cooked.
- Add the nopalitos, mix well and cook for 5 more minutes.
- Serve in 4 individual bowls, one egg each. Garnish with the cubed cheese and/or chopped parsley. Enjoy with soft corn tortillas.
Notes
Nopalitos are usually bottled with a Serrano chile. Remove it if you have low tolerance for chilies.
If you don't have any Roma tomatoes handy, canned tomatoes will do just fine. Use one can of diced tomatoes instead of the Roma tomatoes. You can add 1 or 2 TBSP of tomato paste for additional color and flavor, if you so desire.