You Prickle My Fancy: Napoles & Eggs Breakfast Tacos
Last week, we embarked on our first trip alone together: a road trip around Colorado, Utah, Arizona, and New Mexico.
We have completed group camping and ski cabin outings, but no, folks -- we are talking 11 straight days (ALONE) together. A little louder for the back: we're talking 24 hours a day, 2,500 miles trapped in a car, sharing 253,440 breaths of air...you catch the drift. A road trip for your first trip as a couple? That's a lot of pressure to put on any relationship...why not take a flight to an island and drink daiquiris on a beach? Oh, right -- Coronavirus. But we are proud to say we came out of it thrivings and better than ever. Okay, we'll stop there because you're not here for some sappy written rom-com filled with inside jokes (like the sleepless night camping in a desert dust storm or the time a feral cat stole Brad's sandwich).
Instead, let's switch gears to the food. If you follow our Instagram, you can reminisce on our culinary highlights, including donuts from outer space, time-traveling to a 1940's diner to share a retro banana split, and a psychedelic smoothie named the "flu shot". We made Scottsdale our home for most of the trip and we instantly were inspired by the arid desert landscape. One idea struck us while we enjoyed a leisurely sunset hike, surrounded by 50 different types of cacti. The inspiration came to us as we passed a bunch of prickly pears sitting on top of thorny pads (both together make up the Nopal Cactus, or better known as the Prickly Pear Cactus).
Without further ado, allow us to introduce this week's recipe: breakfast tacos de nopales, an Arizona twist on a classic breakfast taco.
1 package of street taco flour tortillas
6 eggs, or JustEgg (vegan)
4 strips of bacon, or Benevolent Bacon (vegan)
2 oz manchego cheese, shredded
1 large garlic clove, chopped
1 bunch cilantro
1 cactus pad, chopped (here's a video on how to prepare)
1. Start by cooking your bacon since this will take the longest. You can use your oven or stovetop, but get it crispy.
2. Prep all the toppings (grate the cheese, chop the garlic and cilantro, and prepare the cactus). Doing this early on will make sure your tacos are hot hot hot by the time you assemble them.
3. Start to cook your chopped up cactus (after you prepped them, as the video above instructs). Best to add a little oil to the pan and cook low with the garlic for a couple of minutes.
4. Turn up the heat and add your eggs to the simmering cactus. We would recommend roughly one egg per taco you'll eat. While cooking, we added a small sprinkle of turmeric, dried chives, onion salt, and black pepper for extra flavor.
5. With the bacon and eggs completed, you're almost there! Take your flour tortillas and lightly char them (only possible if you have a gas stovetop). Evenly distribute the eggs and cactus mix on each taco. You'll want to do the same for the bacon (breaking them up into little crispy bits).
6. Add your cheese, cilantro, cabbage. We served the tacos with this beautiful serrano + rosemary guacamole, created by Minimalist Baker.