Nopales con Huevo (Cactus Paddles with Egg)
Nopales con huevo is one of my favorite Mexican breakfasts because it's so quick and simple. I use jarred nopales to make it even easier, and you can make it with regular eggs or vegan egg, whatever you prefer. It's ready in 15 minutes and tastes amazing with warm tortillas and salsa.
4 servings
Calories: 8kcal
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
If using fresh nopales, clean them, remove the spines, and boil in salted water for 15 to 20 minutes. Drain and rinse before using.
You can also use crumbled tofu instead of egg.
Serve with corn tortillas, salsa verde, and refried beans.
You can also use crumbled tofu instead of egg.
Serve with corn tortillas, salsa verde, and refried beans.
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