Nopales con Huevo a la Mexicana
Tender cactus paddles sauteed with scrambled eggs, fresh tomato, onion, and serrano chile in the classic Mexican tricolor style. This humble yet deeply satisfying breakfast is a staple across Mexico, delivering a unique slightly tangy flavor from the nopales that pairs perfectly with warm corn tortillas and a generous spoonful of salsa.
Ingredients
- 4 medium nopal paddles (about 2 cups diced)
- 6 large eggs
- 2 Roma tomatoes, diced
- 1/2 white onion, diced
+ 10 more ingredients
Instructions
Clean the nopal paddles by scraping off all the thorns and bumps with a sharp knife. Trim the edges and the thick base. Rinse well under cold water.
Dice the cleaned nopales into small squares, about half an inch each.
Bring a small pot of salted water to a boil. Add the diced nopales and cook for 8 to 10 minutes. They will release a sticky liquid (baba) similar to okra. Drain thoroughly and rinse under cold water to remove the sliminess. Pat dry with paper towels.
Beat the eggs in a bowl with the salt and pepper. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and serrano pepper and cook for 1 minute.
Add the drained nopales and diced tomatoes to the skillet. Cook for 3 to 4 minutes until the tomatoes soften and any remaining liquid evaporates.
Reduce the heat to medium. Pour the beaten eggs over the nopal mixture. Gently fold and scramble everything together until the eggs are just set but still moist, about 2 to 3 minutes.
Remove from heat, fold in the fresh cilantro, and serve immediately with warm corn tortillas, salsa, refried beans, and lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI