Nopales con Huevo

4.67 (9 ratings)

Nopales con huevo is a classic Mexican dish made with cactus paddles and scrambled eggs.

Prep Time5

Cook Time13

Total Time18

Course: Breakfast, Side Dish

Cuisine: Mexican

Servings: servings

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.

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.