BreakfastEasy

Eggs with Cactus Paddles

Name: Eggs with Cactus Paddles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 Eggs; 2 Cactus paddles; 0.25 White onion; 2 Serrano chillies; 1 tbsp Vegetable oil; 0.5 tsp Salt; 4 Sweetcorn tortillas; 150 g Refried beans

30 min (15 prep + 15 cook) Easy 2 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Scrambled eggs with tender cactus paddles, onion and serrano chilli. A nutritious, low-calorie breakfast.

About this recipe

Huevos con nopales is a nutritious and comforting Mexican breakfast that pairs scrambled eggs with tender cooked cactus paddles, onion, serrano chilli and green or red salsa to taste. It is a low-calorie dish thanks to the nopal, rich in fibre and with a unique flavour that blends the softness of egg with the slightly crunchy texture of cactus.

History & Origin

Huevos con nopales represents one of the oldest and most nutritious combinations in Mexican cooking, uniting two ingredients that have nourished Mesoamerican civilisations for millennia. The nopal cactus, which even appears on Mexico's national coat of arms as a symbol of identity, was already a staple food for the Aztecs, who ate it roasted, boiled or raw. When the Spaniards introduced the hen and the egg in the sixteenth century, indigenous cooks quickly combined both ingredients, creating a dish that is prepared in millions of Mexican homes every morning today. Nopales contribute a unique texture - slightly mucilaginous when cooked with care, or crunchy if sauteed over high heat - that contrasts beautifully with the softness of scrambled egg. Nutritionally, this dish is a gem: nopal is extraordinarily low in calories yet rich in fibre, calcium and vitamins, whilst the egg provides complete protein. In fondas across Mexico, huevos con nopales is a classic on the morning menu, always served with warm sweetcorn tortillas, refried beans and the house salsa. It is a breakfast that nourishes well without weighing you down, ideal for starting the day with energy.

Estimated cost

£12.50

Total cost

£6.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

16g

Protein

12g

Carbohydrates

18g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the cactus paddles by scraping off the spines with a knife. Cut them into thin strips or small cubes. Rinse well.
💡 To reduce the mucilage, sprinkle salt over the cut strips and leave for 10 minutes before rinsing.
2
Boil the nopales in salted water with a piece of onion and a pinch of bicarbonate of soda for 10 minutes. Drain and rinse with cold water.
💡 The bicarbonate helps maintain the bright green colour and reduces viscosity.
3
Finely chop the onion and serrano chilli (with or without seeds according to your heat tolerance).
4
Heat the oil in a large frying pan over medium-high heat. Saute the onion for 1 minute, add the serrano chilli and cook for 30 seconds more.
5
Add the drained nopales to the pan and saute for 3-4 minutes until lightly browned.
6
Beat the eggs with salt in a bowl. Pour them over the nopales in the pan. Cook, stirring gently, for 2-3 minutes until the eggs are set but still moist.
7
Serve immediately with warm sweetcorn tortillas, refried beans and green or red salsa to taste.