Oaxaqueños Recipe
Two scramble chopped eggs, smothered with a Tomato and Epazote sauce, with Nopalitos served with Black Beans and Corn Tortillas.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Add diced tomatoes, salt, and black pepper to the saucepan. Simmer for about 10 minutes until the tomatoes break down and the sauce thickens.
- 3
Stir in the chopped epazote and cook for an additional 2-3 minutes. Remove from heat and set aside.
- 4
Scramble the Eggs
In a bowl, whisk the eggs until well combined. Heat a non-stick skillet over medium heat and pour in the eggs.
- 5
Cook the eggs, stirring gently, until they are just set but still soft. Remove from heat.
- 6
Combine & Serve
In a serving plate, layer the scrambled eggs, top with the tomato and epazote sauce, and add cooked nopalitos on the side.
- 7
Serve with black beans and warm corn tortillas on the side.
