Purslane & Egg Tacos – Tacos De Verdolagas Y Huevos - cooking recipe

Ingredients

3 eggs, beaten
2 tablespoons olive oil
1/2 onion, peeled and diced
2 cups purslane (large stems removed, 1 1/2-inch inch pieces)
1/2 large tomatoes, diced
1 1 serrano peppers or 1 green chili pepper, roasted, seeded and diced
1 -2 garlic clove, peeled and minced
salt and pepper, to taste
corn tortilla, hot
queso fresco
salsa (optional)

Preparation

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.
Saute 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; saute 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).