2 tablespoons butter
4 nopales (prickly pear pads), cleaned and diced;
nopales are usually available at Fiesta stores and Central Markets
1 clove garlic, minced
1 jalapeño, seeded and diced
salt and freshly ground black pepper to taste
2 small tomatoes, sliced
2 thin slices red onion, sliced horizontally
6 eggs, whisked
1/2 cup grated Monterey jack, asadero, or queso fresco

Melt 1/2 teaspoon butter in a medium sauté pan. Add cactus, garlic, and jalapeño. Season with salt and pepper. Cook over low heat, allowing the juices to evaporate.

When the cactus turns olive green, melt remaining butter and layer tomato and onion slices on top. Season with salt and pepper. Cover and cook for 2 to 3 minutes.

Season eggs generously with salt and pepper and add to cactus-and-onion mixture. Cook until just set, lifting the edges of the cooked eggs and tilting the pan to let uncooked egg run underneath.

Sprinkle with grated cheese and brown slightly under the broiler. Cut into wedges and serve with warm tortillas and your favorite salsa. Serves 2 to 4.

Recipe adapted from The Prickly Pear Cookbook (Rio Nuevo), by Carolyn Niethammer.