I’m a big cactus fan. I’ve even got the t-shirt and the foam finger. 🙂 Cactus, or nopales, are so good for you (almost like thorny little angels). There are tons of benefits, and I firmly believe that my dad’s diabetes is under control, in part, because he eats cactus daily. You can have them Licuado de Nopal or Ensalada de Nopales (of course without the spines – that would be a prickly situation).
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Nopales con Huevo (Cactus with Eggs) comes together fairly quickly. So, have all your ingredients ready to go. I’m using cactus that already have the thorns removed. It just makes life easier and prevents accidental internal acupuncture. Or, you can use nopales in a jar.
See how I chopped the end section off? That part of the cactus always seems to be tougher than the rest. I cut this part out, slice lengthwise, then lastly dice.
Heat the oil in a pan, and add the cactus. Cook for 3 minutes. Stirring frequently. You don’t want them to burn. When they change color to a dark olive green, they are cooked. Add the onion and jalapeño. Stir and cook for 1 minute.
Whisk the eggs in a separate bowl and add them to the pan. With your spatula, stir until the eggs are cooked. Don’t forget the salt. Whenever I make quick dishes like this, I tend to forget the salt unless it’s staring me in the face and ready to shake ME. LOL.
Table of Contents
More Mexican Breakfast Recipes
You can serve your Nopales con Huevo (Cactus with Eggs) with avocado and queso fresco as I did. Or, serve them with refried beans and rice. Top with Mexican red salsa and enjoy!
HUNGRY FOR MORE?
Nopales con Huevo (Cactus with Eggs)
- Heat olive oil in a large skillet.
- Add the diced cactus.
- Cook for 3 minutes, or until the cactus has turned a dark olive green color.
- Add the onion and jalapeno.
- Cook for 1 minute.
- In a bowl, whisk the eggs.
- Add the eggs and salt to the skillet.
- Stir and cook eggs for 3-5 minutes.
- Top with cilantro.
- Serve with queso fresco, avocado slices, salsa, and tortillas.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.