Nopales and Eggs

Just one bite into eggy, vegetarian favorite, is nopales and eggs. Made for flavor with sauteed onion and tomato before adding cooked nopalito strips to the skillet. Use up hearty and healthy greens by adding to your breakfast meal rotation. You’ll love the little burritos you make with this dish.

Ingredients

Ingredient Quick List: cooked cactus strips, eggs, tomato, onion, oil or butter, salt.

Ingredient notes

Nopales are a great anti-inflammatory food. Grow and harvest your own if your location permits. If you’ve never cooked them yourself, read my how to cook nopales post for all the details + methods.

Ways to spice it up

Jalapeno, serrano, or for ready to go homemade salsa try our salsa verde, salsa roja, or delicious salsa macha.

Pro Tip: If using a cold salsa, after transferring the cooked egg dish, (while the pan is off but still hot) place a few spoonfuls of salsa on the pan. It will sizzle until warm and be perfect to accompany your warm scramble however you decide to eat it.

Step-By-Step Instructions

To make Nopales and Eggs

A printer-friendly recipe card with instructions is available at the bottom of this post.

1. Ingredient prep if nopales are already pre-mixed, you’re ahead! Dice the onion and tomato, gather butter/oil, and whole eggs.
2. Heat pan on medium heat. Immediately add butter or oil to the pan (about 1-2 minutes).
3. Once melted, add diced onions first then tomatoes, mix well and let saute for about 3 minutes [for tender up to 5 minutes].
4. Add cooked nopales and mix in so they heat evenly.
5. Now that everything is sizzling, add whole eggs.
6. Let eggs cook for 2 minutes before cutting into the yolks for a scramble.
7. Once finished, fold over, cover with lid and turn stove to off. Let sit for 1 minute before transferring to plate.

Note: Cover egg dish with towel if not eating immediately, (because we don’t do dry eggs over here!)

Foods To Eat It With Nopales and Eggs

Wondering what to serve with this breakfast? Here are a few of our faves.

• Breakfast Potatoes (crispy)
• Queso Fresco
• The Best Black Beans
• Chorizo And Papas

Ways to Flip [Nopal]

Any extras + nopales can be used to add into lots of meals!

Try them as a side in taco bar, a quick pico de gallo with nopal, a handful into cooked potato-cheese mash, or added to your salsa and pork ribs guisado (stew/braises).

If you have any raw nopal it can also be used in your next jugo verde (green juice)!

Pro tips / Receta FAQs

Recipe yield: Enough for 2 people, 4 tacos

Storage: Nopales and eggs taste best when eaten fresh. Any leftovers should be stored in an airtight food safe container and refrigerated until warm.

Reheating Nopales + Eggs: Steam is great if you have the time. If warming quickly, cut into the egg dish [when the piece is too thick, it won’t heat the center. Heat on low flame.

Pro Tip! Warm up in a tortilla as a barrier to avoid burning eggs on pan. Tortilla creates a barrier and makes an excellent breakfast taco on a slow flame. ***Remember to set a timer as your reminder!

Please star rate this Authentic Mexican Nopal recipe. Your stars help us reach Comida Makers. Thank you!

Nopales and Eggs

5 from 3 votes

DESCRIPTION

Breakfast time and quick to make favorite! Nopales and Eggs become a meal time favorite vegetarian breakfast. Enjoy this recipe for an authentic dish using cooked cactus pads, sauteed onion, tomato and eggs. A delightful and healthy Mexican Brekky.

author: Erika Garibay – LQC Recipes

Print Pin

prep: 3 minutes mins

cook: 10 minutes mins

total: 13 minutes mins

servings: 2 people

calories: 35

category: Breakfast

cuisine: Mexican

keyword: nopal, nopales and eggs, nopales con huevo

Equipment

• saute pan or skillet
• Knife
• pan safe cooking utensil

Ingredients

1x2x3x

• ▢ 1/2 cup nopal diced and cooked
• ▢ 3 whole eggs or egg whites, your preference!
• ▢ 1/4 cup onion diced small
• ▢ 1/4 cup tomato roma or bola, diced small
• ▢ 1 tsp olive oil or other neutral oil, or butter
• ▢ salt to taste a pinch

Instructions 

• Heat pan on medium heat. Immediately add butter or oil to the pan (about 1-2 minutes).
• Once melted, add diced onions and tomatoes, mix well and let saute for about 3 minutes [for tender up to 5 minutes]. This would be a good time to add salt if unsalted.
• Add cooked nopales and mix in so they heat, then add eggs. Let eggs cook for 2 minutes before cutting into the yolks for a scramble.
• Once finished, fold over, cover with lid and turn stove to off. Let sit for 1 minute before transferring to plate or into warm corn or flour tortillas.

  NOTE: Cover egg dish with towel or a lid if not eating immediately.

Notes

Recipe yield: Enough for 2 people, 4 tacos

Storage: Nopales and eggs taste best when eaten fresh. Any leftovers should be stored in an airtight food safe container and refrigerated until warm.

 

For the more pro tips & ways to flip, visit the full post at the website. Thank you for supporting LatinasQueComen.com!

Nutrition

Nutrition Facts

Nopales and Eggs

Serving Size

 

2 tacos

Amount per Serving

Calories

35

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.3

g

2

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

2

g

Cholesterol

 

6

mg

2

%

Sodium

 

8

mg

0

%

Potassium

 

131

mg

4

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

1

g

2

%

Vitamin A

 

262

IU

5

%

Vitamin C

 

6

mg

7

%

Calcium

 

43

mg

4

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts

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Equipment

• Skillet or saute pan
• Pan friendly cooking utensil
• Knife to chop