About this recipe
Nopales con huevo, cactus paddles with eggs, is a traditional Mexican breakfast that combines scrambled eggs with the unique flavor and texture of nopal (edible cactus). To make this breakfast even easier, I use jarred nopales in brine. Yes, you can take the shortcut like I do, and they taste just as good.
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, on the table in 15 minutes.
Nopales have a slightly tart flavor and a crunchy texture and are often used in salads, soups, stews, and tacos. 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.
Ingredients
- Nopales. It’s faster to use nopales in a jar, and I can always have them on hand. If you’re using fresh ones, I explain how to clean and cook them below.
- 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, you need to clean and cook them first to soften their texture and eliminate excess slime. 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 to 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
If you’re using store-bought nopales, open the jar, drain them, and remove any spices or other vegetables (onion and chiles). Rinse and drain well.
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. That’s it, breakfast is ready in 15 minutes.
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 with a Mexican salsa such as salsa verde, salsa Tlaquepaque, or salsa de tomate y chile serrano. Add refried beans or frijoles de olla on the side.
How to store
Store leftover nopales con huevo in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for a few minutes. I don’t recommend freezing them because the eggs change texture.
Frequently asked questions
Nopales con Huevo (Cactus and Eggs)
Equipment
Ingredients
- 1 tablespoon vegetable oil
- ¼ white or red onion chopped
- 1 cup cooked nopales drained (jarred or fresh, boiled)
- 3 eggs or 200 g crumbled firm tofu, or ¾ cup JUST Egg for vegan
- Salt to taste
Instructions
- If using jarred nopales, drain them, remove any spices or vegetables, and rinse well.
- Heat the oil in a non-stick skillet over medium heat. Add the onion and cook for 1 minute.
- Add the nopales and cook for about 5 minutes, stirring occasionally.
- Add the eggs and season with salt. Cook, stirring occasionally, until the eggs are done to your liking.
- Serve right away with warm tortillas, salsa, and beans.
Notes
For the vegan version: crumbled firm tofu with a pinch of turmeric and kala namak, or JUST Egg.
Store in the fridge up to 3 days. Reheat in a skillet. Don’t freeze.
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.