Verdolagas con Huevo is a simple yet flavorful Mexican breakfast, where tangy purslane greens meet eggs, tomatoes, onion, and chili peppers. A fresh and flavorful start to the day!
When I was a kid, my mom and I would head out to the fields after it rained to pick verdolagas. They always looked so bright, clean, and crisp after the rain, and gathering them became a little ritual for us.
Back in the kitchen, my mother would cook them with eggs or sometimes with pork, and I absolutely loved both. So, here’s my family recipe for you to enjoy!
Ingredients
- Purslane (verdolagas): The star of the dish! Tender, tangy, and packed with nutrients.
- Eggs: They add protein and creaminess, making the dish filling.
- Tomatoes: Cooked down into a simple sauce for extra flavor.
- Onion, garlic, and chili: The aromatics that give the base its savory punch.
- Cumin: Just a touch is enough to warm up the flavor.
- Oil, salt, and pepper: The basics to bring everything together.
How to Make Verdolagas con Huevo
First things first, give your verdolagas a good rinse. They usually come with a bit of dirt since they grow close to the ground, so wash them well.
Bring a big pot of salted water to a boil. Toss in the greens and let them cook for just 2–3 minutes, enough to soften them up a little. You don’t want mushy greens, just tender.
Transfer to a colander and let them drain well.
Now crack your eggs into a bowl, season with salt and pepper, and whisk them together. Set that aside for later.
In a large pan, heat a drizzle of oil over medium-low heat. Add your onion and chile and sauté for about a minute, just until the onion starts smelling nice.
Then add the garlic and cook until it’s fragrant (don’t let it burn).
Next, toss in the tomatoes with a pinch of salt and a little cumin. Stir and cook until the tomatoes soften into a saucy base.
Now it’s time to bring in the verdolagas. Add them to the pan and stir for about a minute so they soak up all those flavors.
Finally, pour in the eggs. Let them cook gently for a couple of minutes, stirring here and there, until they’re set the way you like them.
Serve it right away while it’s hot and cozy because this dish doesn’t like to wait!
How we Serve This Dish in Mexico
In Mexico, Verdolagas con Huevo is usually enjoyed for breakfast, served with warm tortillas or a soft bolillo roll.
A good cup of café de olla or atole makes the perfect pairing, though a simple glass of cold milk or orange juice also works beautifully.
For sides, frijoles refritos or frijoles de la olla are a classic match. Personally, I love tucking the eggs and greens into freshly made tortillas, topped with a sprinkle of queso fresco—breakfast tacos at their best!
And if you’d like to serve Verdolagas con Huevo for lunch or dinner (why not, right?), try it with a side of arroz rojo or arroz verde for a complete meal.
Make Ahead & Store
If you want to make ahead verdolagas con huevo you can just follow the recipe and store them in the fridge for 1 day in a covered container.
Reheat gently in a pan over low heat. I don’t recommend freezing because it changes the texture of both the eggs and the greens.
You can also cook the purslane green and keep them up to 3-4 days in a glass container in the fridge.
When ready to enjoy a fulfilling breakfast, just scramble the greens with the veggies and eggs and you’ll have a freshly homemade meal any day of the week!
More Breakfast to Try
Love Mexican traditional breakfast? Try also these recipes, I promise you’ll make them on repeat!
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Verdolagas con Huevo
Ingredients
- 1 bunch purslane greens (verdolagas) (about 10 ounces)
- 6 small eggs
- 1 small onion (diced)
- 1 medium tomato (diced)
- 1 jalapeno or serrano pepper (chopped)
- 1 small garlic clove (finely chopped)
- ½ teaspoon cumin powder
- 3 Tablespoons cooking oil
- salt and pepper (to taste)
Instructions
- Clean and wash the purslane (verdolagas).
- Bring a large pot of salted water to a boil, add the greens, and cook for 2–3 minutes until just tender. Drain and set aside.
- In a bowl, crack the eggs, season with salt and pepper, and whisk to combine. Set aside.
- Heat the oil in a large pan over medium-low heat. Add the onion and chili pepper and sauté for 1 minute. Stir in the garlic and cook until fragrant.
- Add the tomatoes with a pinch of salt and cumin. Cook over medium heat, stirring often, until the tomatoes soften.
- Mix in the purslane and stir for about 1 minute to bring the flavors together.
- Pour in the eggs and cook for 2 minutes, or until set to your liking.
- Serve hot right away.
Notes
- Don’t overcook the verdolagas or they’ll become mushy and fall apart!
- You can swap fresh tomatoes for canned if that’s what you have on hand.
- Adjust the heat by adding more or less chile.
- Store for up to 3 days in the fridge in an airtight container.
Nutrition Information
Did you make my Verdolagas con Huevo recipe? Please, rate it and comment below. And don’t forget to follow me on Pinterest, Instagram, Facebook, and YouTube.