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.
Used to make other traditional Mexican dishes like Nopales con Chorizo and Carne de Puerco con nopales.
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
- Machaca con Huevos
- Huevos con Salchicha
- Torrejas (Mexican french toast)
- Huevos a la Mexicana
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?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Nopales con Huevo (Cactus with Eggs)
Ingredients
Instructions
- 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.
- Enjoy!
Notes
Nutrition
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.
This looks really wonderful. My husband like to make this but adds chorizo, and makes them into breakfast burritos. The guys all go nuts for them! I’m not a big fan of chorizo, so your recipe looks perfect to me!! 😀
Sounds yummy. Hope you try this recipe!
This bring back many memories when I lived in Texas. My parents were born and raised in the Valley. We move to Illinois when I was 4. I remember going on vacation back to Texas were my Gramma would say if you want me to make your nopales con huevos take a clothes pin and glove and cut them for me. Her recipe was just like yours with a little red salsa added in. The best was with refried beans and home made pappas.. though I grew up with flour tortillas some how, homemade corn tortillas seem better with this meal. Gramma would make them that day with melted butter. This was a very traditional meal on good Friday topped off with capirotada. I have a son and daughter and it’s my son who took interested in traditional recipes.
I love capirotada. What lovely memories!
The pads have some hair-like tiny spines that can create quite a rash. The best way to begin is to hold the pad over an open flame (like a gas stove burner) and burn those hairs off. Then you can attack the larger spines without getting those tiny sharp hairs into your fingers.
Hubby’s been requesting this and I finally bought some fresh Nopalitos yesterday! Gonna give it a go! Tnx for the recipe!
I have never tried cactus before but this looks like it would be so delicious. I would definitely give it a try!
Oh my! I can imagine cactus has amazing health benefits. I must try some!
I’ve never cooked with cactus, but keen to give it a try a one day.
I just sent this to my husband beccause he is OBSESSED with tamales!
I’ve never cooked with nopales but now I’m curious! Thanks for the inspiration.