Nopales con Huevo is a classic Mexican breakfast recipe made from scrambled eggs and nopales. It’s ready to eat in less than 15 minutes and is delicious served with tortillas and your favorite salsa!
If you’re looking to mix up your morning routine and enjoy a more traditional and authentic Mexican breakfast, then look no further than nopales con huevo!
Nopales con huevo is one of the easiest and most popular ways to eat nopales. It’s essentially scrambled eggs cooked with nopales, onions, garlic, salt, and pepper. That’s it! It’s so easy to make and almost doesn’t require a recipe, but since I know many people haven’t ever tried nopales, I thought posting this would be helpful!
What are nopales?
Nopales, or cactus paddles, are the pads of the prickly pear cactus. They’re a commonly used ingredient in Mexican cuisine and are added to things like tacos, salads, and all sorts of side dishes. They have a thick and meaty texture with a mild flavor that’s a cross between asparagus and okra.
How to Make Nopales con Huevo
This recipe uses prepped and cooked nopales that are then sauteed in a skillet with scrambled eggs. So in order to make this, you need to have a batch of cooked nopales ready to go. Learn how to cook nopales here. It only takes 20 minutes from start to finish!
Once you’ve got all your ingredients together, heat up some olive oil in a skillet over medium-high heat. Cook some diced onions and minced garlic for a few minutes until they onions are soft and translucent. Then add in the nopales and cook for 3 more minutes. Finally, add in the beaten eggs and cook, stirring often, until they’re light, fluffy, and cooked to your liking.
That’s it! Super easy, simple, and classic.
This dish is great served on its own or can be served with these delicious Mexican sides:
I topped mine with a little salt and black pepper, then served it with my favorite hot sauce. You just can’t go wrong with that!