First, wash the tomatoes well and disinfect the cilantro. Set aside the cilantro and tomatoes along with the chiles, and boil them in 1 1/2 cups of water with a little salt for at least 5 minutes. Transfer to a blender with the garlic, onion, and cilantro, and blend for 1 minute. Pour into a saucepan with 2 tablespoons of oil and a slice of sautéed onion. Let it boil for 3 minutes once it reaches a boil and adjust the seasoning.

Grill the cactus paddles with a little olive oil and season with salt and pepper. Use them as the base for the eggs. Fry a couple of sunny-side-up eggs (if you have cooking spray and a good non-stick pan, you can make it super fit). I love leaving the eggs with crispy edges, so that's what I do, haha.