Huevos con Nopales
Tender cactus paddles and eggs scrambled with tomatoes, onions, and jalapeños—a classic Mexican breakfast elevated to dinner. Serve with warm tortillas and a squeeze of lime.
- Total time
- 30 min
- Servings
- 4
- Calories
- 195
- Protein
- 13g
Ingredients
- 1 lb nopales (cactus paddles), cleaned and diced
- 8 large eggs, beaten
- ½ medium white onion, diced
- 2 medium roma tomatoes, diced
- 1 jalapeño, minced
- 2 tbsp olive oil
- 1 salt and pepper to taste
- 1 fresh cilantro and lime wedges (optional)
Instructions
- 1
Remove the thorns from nopales by scraping with a knife. Dice into ½-inch pieces.
- 2
Beat eggs in a bowl until pale yellow, ~1 minute. Dice onion and tomatoes; mince jalapeño.
- 3
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, ~60 seconds.
- 4
Add nopales and cook, stirring, until they soften and release any liquid, ~5 minutes.
- 5
Add onion and jalapeño; stir until onion becomes translucent, ~2 minutes.
- 6
Add tomatoes and cook, stirring, until they begin to break down, ~2 minutes.
- 7
Pour beaten eggs into the skillet. Stir gently until eggs are set but still moist, ~3 minutes.
- 8
Season with salt and pepper. Garnish with cilantro if desired; serve with lime wedges.
Tools you’ll need
- chef's knife
- cutting board
- 12-inch skillet
- bowl for beating eggs
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
