This nopales con huevo recipe features tender cactus and eggs scrambled with fresh vegetables. It is packed with fiber and protein but is also delicious and easy to make, so it is the perfect meal to start your day!
Nopales con huevo is a classic Mexican breakfast dish prepared with cactus paddles, (nopales) and eggs. The recipe is made by sautéing the cooked cactus along with onions, tomatoes, and chilies, then scrambling eggs until nicely set.
Why you should make it
One-of-a-kind: Huevo con nopales is a dish you won’t get enough of once you try it. The combination of cactus paddles and eggs is unlike any other breakfast or brunch dish out there.
Filling: Bring on the protein! This dish is loaded with it, thanks to the eggs. Not only that, but cactus paddles are also a great source of fiber.
Nutritious: Nopales are low in calories and fat while being packed with fiber and essential vitamins and minerals.
Versatile: It can be served as-is or with any combination of toppings and sides like frijoles de la olla, avocado slices, chorizo, and more!
- Nopales: Nopales are a type of edible cactus native to Mexico that tastes like a cross between okra and green beans. If you can’t find fresh nopales at your local grocery store, you can substitute jarred ones that go by the name of nopalitos.
- Eggs: Fresh eggs are always best to ensure the tastiest scramble.
- Onion: A good base for most Mexican dishes. Use white or yellow onion.
- Tomatoes: Some recipes don’t include tomatoes, but traditional huevo con nopales calls for them, which obviously goes well with nopales and eggs.
- Seasonings: Salt, pepper, and fresh garlic. You can also use garlic powder.
- Chiles (optional): Adding some heat is always a nice touch to any Mexican dish, so feel free to add jalapeños, serranos, or poblano chiles.
Note: If you want to use fresh nopales pads to make this recipe, make sure they’re already cleaned and the thorns removed then cut them into small pieces. Cook them in water with salt until tender. Drain and use in the recipe.
How To Make Nopales Con Huevo
Drain jarred nopalitos and place them in a bowl. Chop the onions and chilies, cut the tomatoes in half, and remove the core and seeds, next dice them and set everything aside.
Crack eggs in a bowl and season them with salt and pepper. Whisk well until nicely combined.
Heat the oil in a large pan or cast-iron skillet. Add first the onions and sauté until slightly translucent.
Stir in chilies and garlic and cook for 1 minute.
Add tomatoes and nopales, season with salt, and cook for 3-4 minutes or until tomatoes soften.
Pour in the eggs and cook everything for 2-3 minutes or until the eggs are set to your desired consistency.
Top tip: If you want super moist and custardy egss, cook them for up to 1 minute only.
Adjust seasonings to taste and serve immediately as suggested below.
- You can never go wrong with pairing nopales and eggs with frijoles refritos (refried beans). Makes it more delicious and filling!
- Enjoy the nopales con huevo in a warm corn tortilla for the perfect breakfast taco.
- Toast bolillos or your favorite bread and serve with your scramble.
- Start your morning right with nopales and eggs and a mug of café de olla.
- If you’re in the mood for something sweet, pair it with the thick and chocolatey champurrado Mexicano.
How to Store & Reheat
You can store nopales con huevo leftovers for up to 3 days in an airtight container or freeze them for up to 3 months. They are the perfect prep meal for busy mornings!
When ready to eat them, just reheat them in a microwave or a skillet with a bit of oil over medium heat until nicely warm.
What are nopales?
Nopales are the pads of the prickly pear cactus and have a moist, crunchy, and slimy texture (similar to okra) and a slightly tart and citrusy taste.
Can nopales be eaten raw?
Yes, you can use perfectly cleaned raw cactus to make salads or also smoothies.
How many calories in nopales con huevo?
Nopalitos con huevos have only 215 calories per serving as in this recipe. It is a healthy dish packed with fiber and protein.
More Nopales Recipes
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Nopales Con Huevo
- 2 cups cooked nopalitos (read notes)
- 6 medium eggs
- 1 small onion (chopped)
- 2 medium tomatoes (diced)
- 2 jalapeño pepper or serrano pepper
- 1 garlic clove (minced)
- 3 Tbsp olive oil
- salt and pepper (to taste)
- Crack eggs in a bowl and seasong with salt and pepper. Whisk until combined.
- Heat the olive oil in a large pan or cast-iron skillet.
- Add onion and sauté until slightly translucent.
- Stir in chilies and garlic and cook for 1 minute.
- Add tomatoes and nopales, season with salt and cook for 3-4 minutes or until tomatoes soften.
- Pour in the eggs and cook everything for 2-3 minutes or until eggs are set to your desired consistency.
- Adjust seasonings to taste and serve immediately.
- If you want to use fresh nopales pads to make this recipe, make sure to buy them cleaned, then cook them in water with salt until tender. Drain and use in the recipe.
- You can store nopales con huevo leftovers for up to 3 days in an airtight container or freeze them for up to 3 months.
- If you want super moist and custardy eggs, cook them for up to 1 minute only.