Nopales con Huevo (Cactus and Eggs)
Nopales con Huevo is a Mexican dish of eggs cooked with cactus paddles. The cactus paddles pair perfectly with the eggs, providing a simple yet nutritious meal to start your day.
YouTube viewer says: “I love nopales. Thank you for making it fast and easy!!”
My mother-in-law makes nopales often. At first, I wasn’t a fan, but now I enjoy them! If you’re hesitant, give them a try.
What are Nopales?
Nopales, also known as cactus paddles, can be found at most Mexican Grocery stores. Buying the paddles whole requires additional preparation to remove the thorns. I prefer to buy my nopales pre-cut (nopalitos).
I have been able to find fresh-cut cactus at non-Hispanic grocery stores. However, a Hispanic store will have both types of nopales (whole and pre-cut).
How to Cook Nopales?
Nopales con huevo requires the cactus to be cooked first, just like my recipe for Ensalada de nopales.
For the pre-cut cactus (nopalitos), start by rinsing the cactus under cold water. You’ll notice some slime on the cactus. This happens once a cactus paddle has been cut and the liquid from the inside releases.
Then, place in a pot of water along with salt, onion powder, and cilantro stems for flavor.
Boil for about 15 minutes or until the nopales are somewhat soft, but still have some crunch to them. The color of the cactus will be a muted green after boiling it. Rinse them again under cold water, and now they are ready to eat.
How to Make Nopales con Huevo
Once the cactus is cooked, it can be refrigerated up to 3 days, or used immediately for this recipe.
You’ll need 3 main ingredients: Cooked nopales, yellow onion, and Eggs.
Start by sautéing some sliced yellow onions in a bit of oil until they develop some color. Trust me, this adds so much flavor to the cactus and eggs.
Then add the cooked nopales and saute for a minute. Whisk 2 eggs together, then lower the heat of the skillet and add the eggs. I prefer a soft scrambled egg, cooked low and slow. Add some salt and pepper to taste, and you’re done!
Serve Nopales con Huevo as is or with warm corn tortillas, refried beans, sliced avocado, queso fresco, or salsa roja for some spice. While this is a great breakfast option, it can really be enjoyed at any meal of the day.
Leftovers can be stored up to 3 days, keep in mind this dish is best eaten right after it is made.
More Mexican Breakfast Recipes
Nopales con Huevo Recipe
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Ingredients
Nopalitos
- 1 pound Nopalitos Prepared Diced Cactus
- ½ teaspoon Onion Powder
- 1 teaspoon salt
- Cilantro small handful to add flavor while boiling.
Instructions
How to Cook Raw Nopalitos
- For the pre-cut cactus (nopalitos), start by rinsing the cactus under cold water. You'll see that there is some slime in the cactus. This happens once a cactus paddle has been cut and the liquid from the inside releases.
- After rinsing, place the cactus in a large pot of water along with Salt, Onion Powder, and some cilantro stems for flavor.Boil for about 15 minutes or until the nopales are somewhat soft, but still have some crunch to them. Drain and rinse the cooked cactus again under cold water.
Nopales con Huevo
- In a non stick skillet over medium heat, add oil and sliced yellow onions. Sauté until soft and they develop some browning.
- Add the cooked nopales to the skillet and heat for 1 minute.
- Whisk eggs and pour into skillet, lower heat and gently fold until eggs are set. Try not to overcook the eggs.
- Serve as is, or with warm corn tortillas, refried beans, avocado, queso fresco, or salsa.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Thank you for this nopal recipe !!
You’re very welcome, enjoy!