Scrambled Eggs with Cactus

Huevos con nopales is a staple Mexican breakfast you’ll find across kitchens from Sonora to Oaxaca. Canned nopalitos (cactus pieces) get sautéed with onion, then soft scrambled eggs fold right around them in the same skillet.

Nopalitos have a mild, slightly tangy flavor with a texture somewhere between green beans and okra. Rinsing the canned pieces well is a must. Straight from the can they have a slippery coating that can make the eggs gummy.

The scrambling technique here is low and slow. Let the eggs set on the bottom undisturbed, then lift and fold gently with a spatula. No frantic stirring. This gives you large, creamy curds instead of dry, crumbly bits. Pull them off the heat while they’re still glossy and slightly wet. Residual heat finishes the job.

Pro Tips

• Rinse the nopalitos thoroughly. Run them under cold water in a colander until the slimy liquid is gone. Pat dry.
• Low heat is key. High heat makes rubbery eggs. Keep the flame low and be patient.
• Stop cooking while the eggs look slightly underdone. They continue cooking from their own heat after you plate them.
• Fresh nopalitos work too. If you can find fresh cactus paddles, dice and sauté them 8 to 10 minutes until the sliminess cooks out before adding eggs.

Variations

• Add salsa: Spoon warm salsa over the top for color and heat.
• Cheese addition: Crumble queso fresco or shredded Oaxaca cheese over the eggs in the last minute of cooking.
• Wrap it up: Roll the eggs and cactus in a warm flour tortilla for a breakfast burrito.