Verdolagas con Huevo
2 servings
A classic of Mexican home cooking, Verdolagas con Huevo brings together fresh purslane greens, eggs, and a savory mix of tomatoes, onion, and chili.
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
Serving: 1 serving | Calories: 396kcal | Carbohydrates: 12g | Protein: 17g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 424mg | Sodium: 1345mg | Potassium: 598mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1964IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg