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Nopales con Huevo
Scrambled eggs cooked with tender cactus paddles, diced tomato and jalapeño, a classic Mexican breakfast dish.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
400gnopales cactus paddles, cleaned and diced
6eggs, beaten
2ripe tomatoes, diced
1white onion, diced
2jalapeños, sliced
3 clovesgarlic, minced
1 handfulfresh coriander
3 tbspvegetable oil
corn tortillasto serve
Instructions
1
Boil nopales in salted water 10 minutes until tender and slime is gone, drain.
2
Sauté onion in oil until soft, add garlic and jalapeño.
3
Add tomatoes and cook 3 minutes.
4
Add drained nopales and toss together.
5
Pour beaten eggs over and scramble gently until just set.
6
Scatter with coriander.
7
Serve with warm corn tortillas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
226
Protein
10.6g
Fat
17.5g
Carbs
6.8g
Fiber
1.6g
Sodium
113mg
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