Purslane & Egg Tacos – Tacos De Verdolagas Y Huevos

Recipe by Molly53
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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat eggs with whisk or fork; season with salt and pepper and set to the side.
  • Heat large skillet on medium-high heat; add oil.
  • Sauté onion for 1 to 2 minutes until it starts to become translucent.
  • Add purslane; stir to cook for another 2 minutes.
  • Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
  • Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
  • Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
  • Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
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