Nopales con Chorizo y Huevo (Cactus, Chorizo and Eggs)
Why this recipe works
- Built-in seasoning: Fresh chorizo renders into the pan, flavouring the onion, nopales and eggs without needing a long cook.
- Distinctive nopales texture: Cooking off the cactus moisture leaves the nopales tender rather than slick, giving the scramble more structure.
- Fast, complete meal: Everything cooks in one frying pan and is ready in under 30 minutes, with tortillas turning it into a satisfying meal.
Get the most out of this recipe
Ingredient notes
- Choosing nopales: Fresh cactus paddles should look firm and bright. If using prepared nopales, drain them well before adding to the pan.
- Use fresh chorizo: Mexican-style fresh chorizo works best here because it crumbles and releases seasoned fat as it cooks.
- Finish with lime: A squeeze of lime at the table sharpens the richness of the chorizo and lifts the eggs.
Adjust the heat
- Make it milder: Choose a mild fresh chorizo or replace it with seasoned minced pork, then add lime at the end for brightness.
- Add more heat: Serve with a hot salsa or add a little chopped chilli with the onion if you want a sharper kick.
Texture tips
- Cook off the cactus moisture: Let the nopales cook until most of their liquid has reduced before adding the tomato and eggs.
- Keep the eggs soft: Lower the heat before the eggs go in and stir gently, taking the pan off the heat if they begin to set too quickly.
Serving ideas
- Serve with beans: Refried beans or simple black beans make the meal more substantial alongside the tortillas.
- Add a fresh topping: A spoonful of salsa, sliced avocado or extra coriander works well against the savoury chorizo.
Equipment you'll need
Ingredients
Instructions
- Finely chop the onion, dice the tomato, and roughly chop the coriander. Cut the lime into wedges. Crack the eggs into a bowl and whisk until just combined.
- Heat the oil in a large frying pan over medium heat. Add the chorizo and cook for 4 to 5 minutes, breaking it up with a spatula, until it has rendered some fat and is cooked through. Stir in the onion and cook for 2 minutes until softened.
- Add the nopales and cook for 5 to 6 minutes, stirring often, until tender and most of the moisture has cooked off. Stir in the tomato and cook for 1 to 2 minutes until just softened. Reduce the heat to low.
- Pour in the eggs and gently stir, scraping the base of the pan, until softly scrambled and just set, 2 to 3 minutes. Take off the heat and fold through most of the coriander. Serve straight away with the tortillas and lime wedges, scattering over the remaining coriander.
Recipe notes
Tips
- If your nopales are very slippery, keep cooking them over medium heat until the liquid reduces and the texture turns more tender than slick.
- For softer, creamier eggs, keep the heat low once the eggs go in and stir slowly, taking the pan off the heat briefly if they start to set too fast.
- Eggs should be cooked until steaming hot; if serving to pregnant people, young children, older adults, or anyone immunocompromised, avoid runny eggs.
Substitutions
- Replace fresh chorizo with minced pork for a milder version; cook it with the vegetable oil and season to taste with lime at the end for brightness.
- Replace corn tortillas with flour tortillas for a softer wrap-style serve.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan over low heat until piping hot, adding a small squeeze of lime at the end to freshen the flavour; warm the tortillas separately.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Eggs
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