Nopales con Huevo (Cactus and Eggs)
Nopales con huevo is a classic Mexican breakfast of cactus paddles and scrambled eggs, ready in 15 minutes. Make it with regular eggs or vegan egg. Perfect in tacos with salsa.
4 servings
Calories: 8kcal
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
Jarred nopales work perfectly. Rinse and drain them well.
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.
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
Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg