Nopales con Huevo
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Updated Mar 12, 2025, Published Sep 15, 2023
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Today, we’re diving into the vibrant world of Mexican cuisine with a dish that’s as simple as it is sensational — Nopales con Huevo. Say adios to complicated recipes and endless ingredient lists because this nopales recipe proves that magic can happen with just five simple ingredients!
What is Nopales con Huevo?
Nopales con Huevo is a warm, comforting hug from Mexican cuisine, where two simple yet incredible ingredients come together in perfect harmony.
Nopales, also known as tender prickly pear cactus pads, bring a unique texture, a subtle tanginess, and a touch of earthiness to the dish. These emerald-green gems are visually stunning and packed with nutrients.
Now, add in the eggs—scrambled to velvety perfection—enveloping the nopales with their creamy embrace. The eggs transform the nopales into a luxurious, savory delight, making this dish the epitome of comfort food.
To bring this dish to life, nopales are typically sautéed with onions and tomatoes until tender and infused with a savory aroma. If you stopped here, you’d have nopales a la Mexicana. Then, eggs are gently scrambled into the mix, creating a protein-packed plate bursting with color and flavor.
Why You’ll Love This Recipe
This easy nopales recipe is one of my favorite Mexican breakfast recipes for several reasons:
- Made with Only 5 Basic Ingredients – A short grocery list means a quick and simple meal. This Mexican scramble is a testament to bold flavors with minimal fuss.
- Versatile – Nopales con Huevo seamlessly transitions from breakfast to brunch or even a light lunch. It’s also a fantastic choice for a healthy Mexican dish or a traditional Mexican breakfast for Lent.
- Nutritious & Filling – Between protein-packed eggs, colorful veggies, and warm homemade corn tortillas, this nopales breakfast is a balanced and satisfying meal.
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make this nopales con huevo recipe:
- Olive Oil – Regular cooking oil works perfectly.
- Nopales – I buy fresh pre-cleaned and chopped nopales from my Latin supermarket to save time. Jarred nopales is a great shortcut.
- Onion – Use any variety (red, white, or yellow). Shallots also work well.
- Roma Tomato – My favorite for this dish, but you can use canned diced tomatoes if needed.
- Eggs – Freshly scrambled whole eggs are ideal, but you can use liquid eggs, egg whites, or a vegan substitute.
- Salsa (Optional) – I love mine with Pico de Gallo or salsa roja, but any salsa works.
- Corn Tortillas – Warm them slightly to keep them flexible for nopales tacos.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Nopales con Huevo
This Mexican nopales recipe comes together in just a few easy steps:
Step 1: Sauté Onions. Heat oil in a skillet over medium heat. Add onions and cook until translucent (about 2 minutes).
Step 2: Cook Nopales. Add the nopales and let them sweat and darken for about 5 minutes, stirring occasionally. If they release a gelatinous liquid, continue cooking until it dries out.
Step 3: Add Tomato. Stir in the diced tomatoes and cook for another 2 minutes.
Step 4: Scramble Eggs. In a medium bowl, whisk eggs with a pinch of salt. Pour them into the skillet and cook for 2-3 minutes, stirring gently, until fully set.
Step 5: Serve – Enjoy your nopales egg scramble with warm corn tortillas and salsa.
More of a visual learner?? Watch this video to see how simple it is to make Nopales con Huevo — a classic Mexican dish made with cactus paddles and scrambled eggs.
Optional Variations
- Huevos con Nopales en Chile Colorado – Add a little spice with red chile sauce in a fun twist on huevos ahogados con nopales.
- Vegan Nopales con Huevo – Use a plant-based egg substitute.
- Add-Ins – Enhance your dish with garlic, shredded cheese, or your favorite mix-ins.
Nopales con Huevo Expert Tips & Tricks
How to Clean Fresh Nopales – If using fresh nopales, wear gloves or use tongs to handle them. Use a sharp knife to carefully scrape off the spines on both sides. Rinse thoroughly under cold water before chopping them into bite-sized pieces.
Use Jarred Nopales for Convenience – If you don’t have access to fresh nopales, jarred nopales are a great alternative and cut down on prep time.
Be Patient with Nopales – Some people boil nopales first to remove their natural slime (baba), but this recipe eliminates that step. Instead, sauté them thoroughly and allow any gelatinous liquid to cook off before adding eggs.
Storage Instructions
Store leftover nopales con huevo in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
Frequently Asked Questions
To make Nopales con Huevo, sauté onions and nopales until tender, add diced tomatoes, then scramble in eggs until fully cooked. Serve with warm corn tortillas and salsa.
Nopales con Huevo is packed with protein, fiber, and essential vitamins. Nopales are known for their potential benefits in regulating blood sugar and promoting digestion, while eggs provide a high-quality protein source.
Nopales can be eaten raw, grilled, sautéed, or boiled. They are commonly used in salads (ensalada de nopales), nopal quesadillas, and scrambled eggs. Cooking them properly helps remove their natural slimy texture.
More Nopales Recipes
If you tried this Nopales con Huevo recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Nopales con Huevo
Ingredients
- 2 teaspoons olive oil
- ¾ cup chopped nopales
- 1/3 cup chopped onion
- 1 roma tomato, chopped
- 4 eggs
- Salsa of your choice
- Corn tortillas
Instructions
- Heat oil in a large skillet, add onions and cook, stirring, until translucent, about 2 minutes.
- Add the nopales and let them sweat and darken for about 5 minutes, stirring once or twice. They may exude a gelatinous liquid that will begin to dry out.
- Add tomato and stir for another 2 minutes.
- Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly.
- Serve with salsa of your choice and corn tortillas.
Video
Notes
- How to Clean Fresh Nopales – If using fresh nopales, wear gloves or use tongs to handle them. Use a sharp knife to carefully scrape off the spines on both sides. Rinse thoroughly under cold water before chopping them into bite-sized pieces.
- Use Jarred Nopales for Convenience – If you don’t have access to fresh nopales, jarred nopales are a great alternative and cut down on prep time.
- Be Patient with Nopales – Some people boil nopales first to remove their natural slime (baba), but this recipe eliminates that step. Instead, sauté them thoroughly and allow any gelatinous liquid to cook off before adding eggs.
- Store leftover nopales con huevo in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Yum, this was my first time trying nopales, and I enjoyed this recipe very much. 5 stars