Step 1

Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.

Step 2

Add the nopales and let them sweat and darken for about 5 minutes, stirring once or twice. They may exude a gelatinous liquid that will begin to dry out.

Step 3

Add tomato and stir for another 2 minutes.

Step 4

Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly.

Step 5

Serve with salsa of your choice and corn tortillas.