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. Sauté 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; sauté 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). ---------------------------------------------------------------------------
Nutrition
Ingredients
