Nopalitos Con Huevos Eggs and Cactus
Discover the vibrant and hearty flavors of *Nopalitos Con Huevos (Eggs and Cactus)*, a traditional Mexican dish that brings a fresh, earthy twist to your breakfast or brunch table. This easy-to-make recipe features tender nopalitos (fresh cactus paddles), premium eggs, and a medley of aromatic ingredients like onion, garlic, and spicy jalapeño for a flavorful punch. The cactus is first boiled to perfection, ensuring it’s tender and ready to absorb the rich combination of sautéed vegetables and fluffy scrambled eggs. Garnished with fresh cilantro and perfect alongside warm tortillas or refried beans, this dish offers a nutritious and gluten-free option that’s packed with protein and fiber. Elevate your meal prep with this filling, authentic recipe that’s just as simple as it is satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Nopalitos (fresh cactus paddles, cleaned and diced)
- 6 pieces Large eggs
- 0.5 cup Onion (finely chopped)
- 1 medium Tomato (diced)
- 1 piece Jalapeño or serrano pepper (finely diced, optional)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil (or neutral cooking oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
1. Prepare the cactus paddles by cleaning off any spines and edges, if necessary. Rinse thoroughly and dice them into small pieces.
2. Bring a pot of water to a boil. Add the diced nopalitos and a pinch of salt. Boil for 8-10 minutes until tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chopped onion and cook for 2-3 minutes until softened and translucent.
5. Stir in the diced tomato, garlic, and jalapeño (if using). Sauté for an additional 3 minutes until the vegetables are well combined and fragrant.
6. Add the cooked nopalitos to the skillet and mix to incorporate them with the vegetable mixture. Cook for 2-3 minutes, allowing the flavors to meld.
7. In a mixing bowl, whisk the eggs with the salt and black pepper until fully combined.
8. Pour the eggs over the nopalito mixture in the skillet. Stir gently with a spatula, scrambling the eggs until they are fully cooked but still soft, about 4-5 minutes.
9. Remove the skillet from heat and garnish the dish with freshly chopped cilantro.
10. Serve immediately with warm tortillas, refried beans, or rice, if desired. Enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1707 mg | 74% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 12.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 991 mg | 76% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2111 mg | 45% | |
*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.
