Cactus Eggs
Bring a vibrant twist to your breakfast or brunch routine with this hearty and flavorful Cactus Eggs recipe! Featuring fresh nopales (prickly pear cactus pads) sautéed to perfection, this dish combines the earthy tang of cactus with the rich creaminess of scrambled eggs. Mixed with diced tomatoes, jalapeños, onions, and aromatic spices like cumin, it offers a tantalizing blend of textures and bold Southwestern flavors. Quick to prepare in under 35 minutes, Cactus Eggs are a healthy and unique option perfect for adventurous home cooks looking to explore traditional Mexican-inspired cuisine. Serve with warm tortillas or crusty bread for a wholesome, satisfying meal that’s sure to impress your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium pads fresh nopales (prickly pear cactus pads)
- 4 large eggs
- 1 small onion, finely diced
- 1 jalapeño pepper, finely chopped
- 1 medium tomato, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Carefully clean the nopales by trimming off the edges and any spines. Rinse well under cold running water and pat them dry.
Dice the nopales into small bite-sized pieces, about 1/2 inch cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced nopales and cook for 8-10 minutes, stirring occasionally, until they release their slimy texture and begin to dry out. Remove the nopales from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, chopped jalapeño, and minced garlic for 2-3 minutes, or until the onion becomes translucent and fragrant.
Add the diced tomato, cooked nopales, ground cumin, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 3-4 minutes to allow the flavors to meld together.
While the mixture cooks, crack the eggs into a small bowl and lightly whisk them with a fork.
Lower the heat to medium-low and pour the whisked eggs into the skillet. Gently stir and fold the mixture as the eggs cook, ensuring they blend evenly with the nopales and vegetables.
Continue to cook for 3-5 minutes, or until the eggs are set to your desired consistency.
Remove the skillet from the heat and garnish the dish with fresh chopped cilantro, if desired. Serve immediately with warm tortillas or crusty bread.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
