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Tacos de Verdolagas y Huevos (Egg Purslane Tacos)
Tacos de Verdolagas y Huevos (Egg Purslane Tacos) is a traditional Mexican recipe for a classic breakfast of accompaniment of spicy chickpea flour pancakes that include common purslane in the batter. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Egg Purslane Tacos (Tacos de Verdolagas y Huevos).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
2–4
Rating: 
Tags : Wild FoodCheese RecipesMexico Recipes
This is a classic Mexican recipe of vegetarian tacos filled with eggs, cheese and lightly cooked common purslane;
verdolaga in Spanish (also known as Mexican parsley).
Ingredients:
3 eggs, beaten
2 tablespoons cooking oil
1/2 onion, chopped
50g (2 cups) common purslane, large stems removed, cut into 3cm (1 ½ in) pieces
1/2 large fresh tomato, diced
1 chilli — jalapeno, serrano or roasted green chilli, diced
1-2 garlic cloves, minced
Salt and freshly-ground black Pepper, to taste
4 Fresh corn (or flour) tortillas
Queso Fresco
Salsa (green is best)
Method:
In a bowl, beat the eggs with whisk or fork then season with salt and freshly-ground black pepper. Set aside.
Heat large frying pan over medium-high heat. Add oil and when hot use to fry the onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to combine then cook for 2 minutes until just wilted.
Now add the diced tomato, chilli and garlic; continue frying for 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.
Add the egg mixture and scramble eggs for another few minutes the mix together the eggs and purslane the purslane mixture. Season with salt and pepper.
Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).
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