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You are here: Home » Breakfast & Brunch

Nopales and Eggs

Published: Jan 23, 2017 · Updated: Jan 29, 2021 by Mely Martínez

JUMP TO RECIPE

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).

Easy Nopales and Eggs Recipe

Nopales and Esggs │Mexican Recipes


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!

Nopales and Esggs │Mexican Recipes

Enjoy!

How to make Nopales and Eggs

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

  • 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.
Easy & Quick recipe with Nopales (cactus paddles) Nopales with eggs

¡Buen provecho!

Mely,

More recipes using Nopales: Grilled Cactus Recipe, Nopal Smoothie, Cactus Salad with Pomegranate, Fava Bean and Cactus Soup.

Nopales and Eggs

Mely Martínez
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.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 4 mins
Cook Time 6 mins
0 mins
Total Time 10 mins
Course Basic Recipes
Cuisine Mexican
Servings 1 serving
Calories 271 kcal

Ingredients
  

  • ⅔ cups nopales chopped and cooked
  • 2 eggs
  • 2 tbsp. green onions, chopped
  • 1 tbsp. vegetable oil
  • Salt to taste

Instructions
 

  • Add the oil to a frying pan over medium heat. Once it is hot, add the chopped green onions and stir-fry for a minute.
  • Stir in 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.

Notes

Here is the link to the process of precooking the nopales. HERE

Nutrition

Serving: 1servingCalories: 271kcalCarbohydrates: 4gProtein: 12gFat: 23gSaturated Fat: 14gCholesterol: 327mgSodium: 141mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 1030IUVitamin C: 10.9mgCalcium: 165mgIron: 2.3mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Becca A

    March 19, 2022 at 11:45 pm

    Eating Cactus has healing properties to lower blood sugar levels . They are tasty and healthy and high in fiber which also help you have bowel movements.

    Reply
  2. Esther

    January 06, 2019 at 6:50 pm

    Thanks for the recipe, Mely. This is probably my most favorite breakfast of all time, but I never knew how to put it together. Twice a month we go to our favorite Mexican restaurant in Phoenix, & this is my go-to breakfast.

    This is how much I love nopales: I just bought a nopal (plant? Cactus?), simply to have nopales whenever I want them. Crazy, huh?

    Reply
    • mmartinez

      January 06, 2019 at 6:58 pm

      Hola Esther,
      I love Nopales a lot too. And really wish to buy a cactus plant. Enjoy yours! Happy cooking!

      Reply
  3. Nancy N.

    October 30, 2017 at 5:18 pm

    4 stars
    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.

    Reply
    • mmartinez

      October 30, 2017 at 6:37 pm

      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!

      Reply
    • Jess Contreras

      April 26, 2021 at 4:48 pm

      5 stars
      It was definitely some of the best nopales I’ve had since my mom used to make them in 2000 in California. Here in New Mexico they are different kind of cuisine for enchiladas, menudo, etc.

      Reply
  4. William Seward

    January 27, 2017 at 10:43 pm

    5 stars
    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.

    Reply
  5. Unknown

    January 25, 2017 at 3:39 am

    you forgot the secret ingedient a pinch of camaron molido makes it taste just like grandmas

    Reply
  6. Maria Aguilar

    January 24, 2017 at 2:33 am

    Adding some fresh chopped Dill complements the flavor.

    Reply
  7. Teresa

    January 24, 2017 at 4:25 am

    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:)

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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