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
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Open the appInstructions
Step 1
Remove the thorns from nopales by scraping with a knife. Dice into ½-inch pieces.
Step 2
Beat eggs in a bowl until pale yellow, ~1 minute. Dice onion and tomatoes; mince jalapeño.
Step 3
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, ~60 seconds.
Step 4
Add nopales and cook, stirring, until they soften and release any liquid, ~5 minutes.
Step 5
Add onion and jalapeño; stir until onion becomes translucent, ~2 minutes.
Step 6
Add tomatoes and cook, stirring, until they begin to break down, ~2 minutes.
Step 7
Pour beaten eggs into the skillet. Stir gently until eggs are set but still moist, ~3 minutes.
Step 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
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