Ingredients
Scale
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.