Pin It

50 Campfires Magazine : Free Subscription

Claim your free subscription to the 50 Campfires Magazine! We send it out on the first of each month, full of tips & tricks, recipes, gear and more!
Email address
First Name
Last Name
Skillet eggs with nopales are awesome.

Skillet Eggs with Nopalitos

Eating Prickly Pear Cactus

To look at them growing in their natural habitat – and especially to touch them – you might never think of prickly pear cactus as a food source. In reality, both the pads (aka stems and leaves) and pears (fruit or tunas) of the prickly pear cactus are not only edible, they are delicious.

The fruit is sweet with large seeds inside (which are also edible by the way). It can be eaten as is – after removal of the spines and skin, of course – in fruit salads, or made into things like prickly pear candy or syrup.

For camping recipes, we’re focusing on eating the prickly pear pads (aka nopales or nopalitos). While you can harvest your own (be sure of the regulations on public lands) and prepare them yourself, it’s definitely a thorny proposition for the newbie. We recommend you buy the de-spined pads at a farmer’s market or grocery store – or buy napolitos in a jar at the Mexican grocery. (For the recipes presented here we used the canned variety for everything with good results. We just recommend draining and rinsing them well in clean cold water.)

Skillet Eggs with napolitos are just like scrambled eggs but better!

Skillet Eggs with Nopalitos

It doesn’t get much easier than this for an authentic desert breakfast. And the nopales help stretch things if you’re running low on eggs.

Skillet Eggs with Nopalitos
 
Prep time
Cook time
Total time
 
It doesn’t get much easier than this for an authentic desert breakfast. And the nopales help stretch things if you’re running low on eggs.
Author:
Recipe type: Breakfast
Cuisine: American Camp Cooking
Serves: 2 servings
Ingredients
  • ⅔ cup nopalitos – drained, rinsed, and laid on paper towel to dry a bit
  • 2 eggs
  • 1 Tbs. milk
  • 2 Tbs. green onions – chopped
  • 1 tsp. cooking oil (bacon grease if you have it)
  • salt and black pepper to taste
Instructions
  1. Place cast iron skillet over medium heat and allow to come up to temperature.
  2. Beat eggs with milk in separate bowl and set aside.
  3. Add the cooking oil to skillet and carefully swirl to cover cooking surface.
  4. Add green onions and sauté for about a minute.
  5. Add drained and dried nopalitos. Cook for about 1-2 minutes.
  6. Add egg mixture and cook until tender – stirring as you would for regular scrambled eggs.
  7. Salt and pepper to taste. Serve with warm tortillas and refried beans.
  8. Season with hot sauce as desired.
 

comments

Do NOT follow this link or you will be banned from the site!

50 Campfires Magazine : Free Subscription

Claim your free subscription to the 50 Campfires Magazine! We send it out on the first of each month, full of tips & tricks, recipes, gear and more!
Email address
First Name
Last Name
Secure and Spam free...

GET YOUR EMAIL UPDATES

Email address