About this recipe
Nopales con huevos, cactus paddles with eggs, is a traditional Mexican-style breakfast dish that combines scrambled eggs with the unique flavor and texture of nopal (edible cactus). To make this breakfast even easier, I use store-bought nopales in brine (cactus paddles).
This recipe works with regular eggs or a vegan egg substitute like JUST Egg if you want to keep it plant-based. Either way, you get the same comforting flavors of a traditional Mexican breakfast.
Nopales have a slightly tart flavor and a crunchy texture and are often used in salads, soups, stews, tacos, and other dishes. They are a good source of fiber, vitamins, and minerals and are low in calories. If you love nopales, also try my ensalada de nopal and sopa de frijol con nopal.
Ingredients
- Nopales. It’s faster to use nopales in a jar, and I can always have them on hand.
- Onion, use red or white onion.
- Egg, use regular eggs or a vegan egg substitute like JUST Egg. You can also use crumbled tofu. In my green beans with egg recipe, I share how to use it.
How to cook nopales?
If you are using fresh nopales, this is how to clean and cook them. Before cooking the nopales, it is necessary to clean and cook them to soften their texture and eliminate excess slime. To do this, follow these steps:
- Wash the nopales with cold water to remove any dirt.
- Cut and discard the edges and spines of each nopal with a sharp knife.
- Cut the nopales into strips or small pieces, as you prefer.
- Place the nopales in a pot with enough water to cover them, and add a pinch of salt.
- Boil the nopales over medium heat for 15-20 minutes or until soft and tender.
- Once cooked, drain and rinse with cold water to remove excess slime.
How to make nopales con huevo
To prepare store-bought nopales (cooked nopales), you have to open the jar, drain it, and remove spices or other vegetables (onion and chiles). Add the vegetable oil and onion to a frying pan, preferably non-stick. Leave for 1 minute, then add the nopales and cook for about 5 minutes, stirring occasionally. Add the eggs to the nopales and season with salt. Cook over medium heat, stirring occasionally, until the eggs are cooked to your liking.
How to serve nopales con huevo
To make tacos, you can serve this classic Mexican breakfast with freshly made corn tortillas or avocado oil flour tortillas. This recipe is also excellent for stuffing gorditas or sopes.
Serve Mexican salsa such as salsa verde, salsa Tlaquepaque, or salsa de tomate y chile serrano. Serve with refried beans or frijoles de olla.
Nopales con Huevo (Cactus Paddles with Egg)
Equipment
- 1 nonstick frying pan
Ingredients
- 1 tablespoon vegetable oil
- 1/2 white or red onion sliced
- 1 jar 30 oz nopales in brine, drained and rinsed
- 4 eggs or 6 oz JUST Egg for a vegan option
- Salt to taste
Instructions
- Heat the vegetable oil in a nonstick skillet over medium heat. Add the onion and cook for about one minute until it starts to soften.
- Add the drained nopales and cook for 5 minutes, stirring occasionally, until heated through and any excess liquid has evaporated.
- Add the eggs (or vegan egg), season with salt, and stir occasionally until the eggs are cooked to your liking.
Notes
You can also use crumbled tofu instead of egg.
Serve with corn tortillas, salsa verde, and refried beans.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.