Huevos Con Verdolagas -- Scrambled Eggs With Purslane

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 teaspoon oil or 1 teaspoon butter
• 1/2 cup onion, peeled and finely chopped
• 1/2 cup purslane (leaves only, tightly packed)
• 3 eggs, slightly beaten
• salt
• salsa, of your choice (optional)
• corn tortilla, warmed

Recipe

• 1 heat oil on medium high heat in a medium-sized skillet.
• 2 add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
• 3 add in eggs and stir gently to keep from sticking as with scrambled eggs.
• 4 continue cooking until egg curds are firm.
• 5 season with salt, to taste.
• 6 serve hot with a salsa of your choice and a side of warm corn tortillas.