Nopales and Eggs
This is one of the easiest ways to prepare Nopales (cactus paddles). For some reason, my mom never prepared nopales in this way; it was until I was married that I started to cook them like this, as my husband enjoys them like this for breakfast, along with a warm and crusty bolillo and a side dish of beans (either out of the pot or refried).
If you want, you can also add chopped tomato and chopped Serrano or Jalapeño peppers. In case you’ve never tried this dish before, don’t be afraid; the nopales’ flavors are a cross between green beans and okra, but with a greater content of fiber and other health benefits!
Enjoy!
How to make Nopales and Eggs recipe
- Add the oil to a frying pan over medium heat. Add the chopped green onions and stir-fry for a minute. (Please check the ingredients list below).
- Add the nopales, and cook for 1–2 minutes. Add the eggs and cook until tender, stirring as needed. Add salt to taste. Serve with beans and warm corn tortillas.
This is one of the easiest ways to prepare Nopales. For some reason, my mom never prepared nopales in this way; it was until I was married that I started to cook them like this, as my husband enjoys them like this for breakfast, along with a warm and crusty bolillo.
- 2/3 cups of nopales chopped and cooked
- 2 eggs
- 2 tbsp. of chopped green onions
- 1 tbsp. vegetable oil
- Salt to taste
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Add the oil to a frying pan over medium heat. Add the chopped green onions and stir-fry for a minute.
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Add the nopales, and cook for 1–2 minutes. Add the eggs and cook until tender, stirring as needed. Add salt to taste. Serve with beans and warm corn tortillas.
Here is the link to the process of precooking the nopales. HERE
¡Buen provecho!
Mely,
Hi Mely! I always see these in the local Mexican store here in the Midwest and wondered what I could do with them. Thank you for the recipe. I'll let you know how it goes:)
Adding some fresh chopped Dill complements the flavor.
you forgot the secret ingedient a pinch of camaron molido makes it taste just like grandmas
Thanks for posting this. I'd never tried it with the nopalitos pre-cooked. My ex used to make it but we'd cut the pads while small and tender, de-spine and cut up like you show, but toss them in with the onions to cook a bit before the eggs were added. Seemed to cook just fine. She was from the Texas Rio Grande Valley, though, so maybe it's a local thing. I've also used the spineless ornamental cactus. I got some from a friend and planted them here at the house. Taste about the same, but much less bother to clean. Still some spines actually, but not many. To me it always tasted a lot like green beans. In fact, I don't think we ever ate scrambled eggs without some vegetable added in, maybe frozen corn, peas, beans or the cactus. Central Texas, we have lots of cactus.
My mom would also fry some onion and a piece of fresh jalapeno before adding the nopalitos to infuse the oil. Waking up to the smell of fried onions/jalapeno and eggs was amazing growing up.
Sometimes to add variety she would add a can of el pato when no time. Delicious. All you need is some refried beans and a chunk of queso fresco or panela and you were good to go.
Hello, Nancy
I also do that sometimes. I never heard about that canned salsa in Mexico, until I came to live in the States. It must be good.
Happy cooking!