Cactus & Eggs Mix Recipe

Name: Mariachis de Jaliscos Cactus & Eggs Mix Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups fresh nopal (cactus) pads, cleaned and diced; 4 units large eggs; 1 cup white onion, finely chopped; 1 cup roma tomato, diced; 1 unit jalapeño or serrano, seeded and minced; 1 tbs fresh cilantro, chopped; 2 tbs vegetable oil or olive oil; 1 tbs butter (optional for richness); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp ground cumin (optional); 6 units warm corn or flour tortillas; 0.25 cup crumbled queso fresco or feta; 2 units lime wedges; 1 unit sliced avocado; 0 to taste hot sauce or salsa

Inspired by Mariachis de Jalisco

Time35m

Serves2

Make Cactus & Eggs Mix Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Nopal (cactus) & Egg Base

2 cups fresh nopal (cactus) pads, cleaned and diced

4 units Large eggs

1 cup white onion, finely chopped

1 cup roma tomato, diced

1 unit jalapeño or serrano, seeded and minced

1 tbs Fresh cilantro, chopped

Seasoning & Cooking Fats

2 tbs vegetable oil or olive oil

1 tbs butter (optional for richness)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp ground cumin (optional)

To Serve (optional)

6 units warm corn or flour tortillas

1/4 cup crumbled queso fresco or feta

2 units Lime wedges

1 unit sliced avocado

0 to taste hot sauce or salsa

Method

Prep the Nopal (cactus)

If using fresh cactus pads, remove any remaining spines with a vegetable peeler or small knife. Rinse pads under cold water, then slice off edges and thinly slice or dice into roughly 1/2-inch pieces until you have about 2 cups.

Place diced nopal in a medium bowl, sprinkle with 1/2 teaspoon kosher salt, toss, and let sit 10 minutes. This draws out excess liquid and reduces slime. After 10 minutes, drain and pat dry with paper towels.

Cook Vegetables

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter (if using). When shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced jalapeño (or serrano) and diced tomato to the onion. Cook 2–3 minutes until the tomato softens and releases juices.

Add the prepared, drained nopal to the pan. Increase heat slightly if needed and cook, stirring, until most of the moisture evaporates and the nopal begins to char lightly, about 6–8 minutes. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the ground cumin. Taste and adjust seasoning as needed.

Stir in the chopped cilantro and remove the pan from heat briefly so the eggs don’t overcook when added.

Add and Cook Eggs

In a medium bowl, crack the 4 eggs and lightly beat with a fork until yolks and whites are combined and slightly frothy. Season eggs with a pinch of salt and a pinch of pepper (about 1/8 tsp each).

Return the skillet to medium heat. Make a small well in the nopal-vegetable mixture and pour the beaten eggs into the pan. Let sit undisturbed 10–15 seconds, then gently stir and fold the eggs through the vegetables, scraping the bottom to form soft curds.

Continue cooking and gently stirring until eggs are softly set but still moist, about 2–3 minutes more (or longer for firmer eggs). Remove from heat just before fully firm as residual heat will finish them.

Finish & Serve

Taste and adjust seasoning with remaining salt and pepper if needed. Transfer the cactus & eggs mix to a serving plate.

Serve immediately with warm tortillas, a sprinkle of crumbled queso fresco, sliced avocado, lime wedges, and hot sauce or salsa to taste.