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Nopales and Scrambled Eggs

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Nopales and Eggs

Photo © Molly Watson
Nopales (cactus leaves) with scrambled eggs are a delicious treat – add salsa or hot sauce as you like and serve with warm corn tortillas. Be very careful and use a sharp knife to remove the spikes or, do as I do, and buy nopales with their spikes already removed.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 to 8 servings

Ingredients:

  • 8 nopales (cactus leaves)
  • 1 small onion, finely chopped
  • 1/2 teaspoon fine sea salt
  • 6 eggs, lightly beaten

Preparation:

  1. Use a sharp knife to cut off the spikes from the cactus leaves, if necessary (be very careful as you do this). Cut the trimmed nopales into 1/4-inch strips.
  2. In a large frying pan over medium high heat, heat the oil. Add the onion and nopales and salt. Cook, stirring frequently, until the nopales are tender and most of their liquid had evaporated, 15 to 20 minutes.
  3. Add the eggs and cook, stirring, until the eggs and nopales are combined and the eggs are set, about 3 minutes.

Serve Nopales and Eggs immediately.

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