Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular as a salad green in France and other European countries, having similar taste and consistency to watercress. Verdolaga is also valued in Latin America for its medicinal properties. Purslane should be thoroughly washed and drained before using. Recipe courtesy of Forks, Fingers and Chopsticks.
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- 3 eggs, beaten
- 2 tablespoons olive oil
- 1/2 onion, peeled and diced
- 2 cups purslane (large stems removed, 1 1/2-inch inch pieces)
- 1/2 large tomato, diced
- 1 jalapenos or 1 serrano peppers or 1 green chili pepper, roasted, seeded and diced
- 1 -2 garlic clove, peeled and minced
- salt and pepper, to taste
- corn tortilla, hot
- queso fresco
- salsa (optional)
- 1Beat eggs with whisk or fork; season with salt and pepper and set to the side.
- 2Heat large skillet on medium-high heat; add oil.
- 3Sauté onion for 1 to 2 minutes until it starts to become translucent.
- 4Add purslane; stir to cook for another 2 minutes.
- 5Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
- 6Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
- 7Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
- 8Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
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Nutritional Facts for Purslane & Egg Tacos – Tacos De Verdolagas Y Huevos
Serving Size: 1 (182 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 250.0
- Calories from Fat 187
- Total Fat 20.7 g
- Saturated Fat 4.2 g
- Cholesterol 279.0 mg
- Sodium 110.6 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 1.2 g
- Sugars 2.9 g
- Protein 10.2 g
The following items or measurements are not included: