• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Mexican

Tomato, Egg, and Cheese on a Nopal

Published: May 15, 2021 · Modified: Jan 6, 2023 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

This Tomato, Egg, and Cheese on a Nopal dish is made with oil, cactus paddles, tomatoes, salsa verde, and eggs anyway you want them.

This Tomato, Egg, and Cheese on a Nopal is made with oil, cactus paddles, tomatoes, salsa verde, and eggs anyway you want them.

Nopales, or cactus paddles, are a Mexican staple and is a common ingredient in numerous cuisines. Nopales are eaten raw or cooked. In the US, you can find a Mexican grocery store that most likely sells them, and are sometimes sold in American grocery stores.  In Mexico, nopales are sold cleaned of spines and prepped for cooking.

If you love this recipe, feel free to try my Huevos Rancheros or my Huevos Ahogados.

How do I clean nopales?

Set the nopal on a cutting board. You will need a vegetable peeler or a knife. With the other hand, use gardening gloves or a towelBe super careful when cleaning nopales. You do not want to become a pin cushion! With a knife, cut along the edge and cut a thin rim around the edge of the paddle, removing the nodes on the edge. Be careful not to touch the thorns when you grab with your hand, which is why I suggest to use a towel or gloves. With a peeler or knife, lay the paddles flat and cut off the thorns. When you peel, it is okay if you include peeling some of the skin if necessary. When you are done, wipe the nopal with a paper towel. Do not wash the cactus unless you are about to use them or else the water will activate the slime.

How to make Tomato, Egg, and Cheese on a Nopal

In a large skillet, add oil and on medium high heat and wait for it to shimmer. Add two nopales flat onto the skillet and cook for 3 minutes. Lower heat to medium then flip the nopales and add four slices tomato on the skillet (I like to use two slices for each nopal). After 2 minutes, sprinkle cheese on each nopal until it starts to melt. Place 2 slices of tomato on each nopal and remove from heat, and cover for 5 minutes until the cheese melts and while you make your eggs any style you want in a separate skillet. Place the eggs on each nopal, and enjoy!

This Tomato, Egg, and Cheese on a Nopal is made with oil, cactus paddles, tomatoes, salsa verde, and eggs anyway you want them.
This Tomato, Egg, and Cheese on a Nopal is made with oil, cactus paddles, tomatoes, salsa verde, and eggs anyway you want them.
YouTube player
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato, Egg, and Cheese on a Nopal


  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

This Tomato, Egg, and Cheese on a Nopal is made with oil, cactus paddles, tomatoes, salsa verde, and eggs anyway you want them.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 cactus paddles (nopales), cleaned
  • 1 cup salsa verde, homemade or store bought
  • 2 tomatoes, sliced
  • 6 eggs
  • 1 cup mozzarella cheese

Instructions

In a large skillet, add oil and on medium high heat and wait for it to shimmer. Add two nopales flat onto the skillet and cook for 3 minutes. Lower heat to medium then flip the nopales and add four slices tomato on the skillet (I like to use two slices for each nopal). After 2 minutes, sprinkle cheese on each nopal until it starts to melt. Place 2 slices of tomato on each nopal and remove from heat, and cover for 5 minutes until the cheese melts and while you make your eggs any style you want in a separate skillet. Place the eggs on each nopal, and enjoy!

Notes

  • To clean the nopal, set the nopal on a cutting board. You will need a vegetable peeler or a knife. With the other hand, use gardening gloves or a towelBe super careful when cleaning nopales. You do not want to become a pin cushion! With a knife, cut along the edge and cut a thin rim around the edge of the paddle, removing the nodes on the edge. Be careful not to touch the thorns when you grab with your hand, which is why I suggest to use a towel or gloves. With a peeler or knife, lay the paddles flat and cut off the thorns. When you peel, it is okay if you include peeling some of the skin if necessary. When you are done, wipe the nopal with a paper towel. Do not wash the cactus unless you are about to use them or else the water will activate the slime.

     

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 135.0
  • Sugar: 1.7 g
  • Sodium: 208.5 mg
  • Fat: 5.2 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 7.8 g
  • Fiber: 3.6 g
  • Protein: 14.6 g
  • Cholesterol: 213.1 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

More Mexican

  • Orejas Mexican Pan Dulce Recipe (Palmiers)
  • Mexican Day of the Dead Bread Recipe (Pan de Muerto)
  • Almond Mole Recipe (Mole Almendrado)
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Creamy Shrimp in Coconut Sauce Recipe
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Conchas Recipe (Pan Dulce)
  • Mexican Mole Rojo Sauce Recipe
  • Rack of Lamb in Air Fryer
  • Instant Pot Lentil Soup Recipe with Leeks
  • Meatloaf with Stovetop Stuffing
  • TikTok Green Goddess Salad Recipe

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme