Nopales con huevo is a tasty Mexican breakfast dish prepared with cactus paddles, (nopales) and scrambled eggs. It can be served with tortillas or toasted bread.
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.
Notes
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.