Purslane & Egg Tacos – Tacos De Verdolagas Y Huevos

• 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)

1. Beat eggs with whisk or fork; season with salt and pepper and set to the side.
2. Heat large skillet on medium-high heat; add oil.
3. Saute onion for 1 to 2 minutes until it starts to become translucent.
4. Add purslane; stir to cook for another 2 minutes.
5. Add diced tomato, chile and garlic; saute about 1 minute to reduce the juice from the fresh tomato.
6. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
7. Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
8. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).

eggs, olive oil, onion, purslane, tomatoes, serrano peppers, garlic, salt, corn tortilla, queso fresco, salsa

Taken from www.food.com/recipe/purslane-egg-tacos-ndash-tacos-de-verdolagas-y-huevos-464396 (may not work)