Olive oil Cactus pads Onion Jalapeño Eggs Salt Cilantro for garnish
Cut off the end section off, then slice lengthwise, and lastly dice the cactus.
Heat olive oil in a large skillet, add the diced cactus, and cook for 3 minutes, or until the cactus has turned a dark olive green color. Add the onion and jalapeño. Cook for 1 minute.
Whisk the eggs in a separate bowl, add them to the pan, and add salt. With your spatula, stir until the eggs are cooked.
Serve it with avocado and queso fresco as I did. You can top it with Mexican red salsa and enjoy!