Mexican Style Eggs with Purslane
Purslane, or verdolagas is the unsung hero of Mexican cooking. This verdant gem has been quietly gracing Mexican tables for centuries, adding its unique flavor and nutritional punch to traditional dishes. But don’t let its unassuming appearance fool you—this little plant is a powerhouse of vitamins and minerals, boasting with lots of antioxidants.
Purslane isn’t just a vegetable—it’s a symbol of resilience and adaptability. Growing up in Mexico and Texas, we made sure we planted purslane in our backyard. It was abundant and we cherished it for its versatility and robust flavor. We included it in our stews, soups and breakfast. In particular, this Mexican Style eggs with purslane. Verdolagas con huevo a la Mexicana.
This delicious recipe is made with scrambled to perfection with onion, tomato and bits of spicy Serrano chile, studded with tender purslane leaves, served alongside creamy queso fresco, earthy black beans, and slices of creamy avocado. It can’t get any more tasty than that.
To bring this dish to life, start by sautéing onions, tomato and Serrano Chile, then add the purslane and let it wilt gently. Fold in beaten eggs, and season with a pinch of salt and pepper. Serve with warm corn to fold up into a taco. Heaven!
Related recipe: Ejotes con Huevo
So the next time you’re craving a rancho-style breakfast, don’t overlook the humble purslane. You’re going to love its versatility, flavor and benefits.
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Mexican Style Eggs with Purslane
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4-6 1x
Ingredients
2 tablespoons cooking oil
¾ cup white onion, chopped
2 Roma tomatoes, chopped
1 Serrano chile, stem removed and finely chopped
½ teaspoon garlic salt
1 verdolaga (purslane) bunch, rinsed and finely chopped
4 large eggs, beaten
Black beans for serving
Queso fresco for serving
Sliced avocado for serving
Instructions
Heat oil in a large pan over medium heat. Add onion and cook, stirring frequently, until tender; about 3 minutes. Add tomatoes, stir until tomatoes soften and release their liquid; about 3 minutes. Add serrano chile and season with garlic salt. Add verdolagas (purslane), stir until verdolagas soften; about 3 minutes. Fold in eggs, slowly stirring until set.
Serve with a side of black beans, a slice of queso fresco and avocado slices.
