Purslane Egg Tacos Tacos De Verdolagas Y Huevos
Brighten up your breakfast or brunch routine with these flavorful Purslane Egg Tacos (Tacos de Verdolagas y Huevos)! Packed with fresh, nutrient-rich purslane, creamy scrambled eggs, and a touch of garlic and onion, this Mexican-inspired recipe is as wholesome as it is delicious. Nestled in warm corn tortillas and topped with crumbled queso fresco, vibrant cilantro, and a zesty squeeze of lime, these tacos strike the perfect balance of savory and fresh. Ready in just 25 minutes, they’re an easy and satisfying way to explore the unique flavors and textures of purslane—one of nature’s superfoods. Add a dash of salsa for an extra kick, and enjoy these tacos as a hearty breakfast, light lunch, or quick weeknight dinner that’s sure to impress!
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Ingredients
- 2 cups Fresh purslane (verdolagas), washed and trimmed
- 4 Eggs
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 0.5 White onion, finely chopped
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 8 Corn tortillas
- 0.5 cup Queso fresco, crumbled
- 0.25 cup Fresh cilantro leaves, chopped
- 0.5 cup Salsa of your choice (optional)
- 4 Lime wedges (for serving)
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the onion and garlic to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
Step 3
Stir in the purslane and cook for another 2-3 minutes until it wilts slightly. Season with a pinch of salt and pepper. Transfer the mixture to a plate and set aside.
Step 4
In a small bowl, whisk the eggs with a pinch of salt and pepper until well combined.
Step 5
In the same skillet over medium-low heat, pour in the eggs. Stir gently to scramble them until just set, about 3-4 minutes.
Step 6
Once the eggs are cooked, return the sautéed purslane mixture to the skillet and fold it into the eggs. Remove from heat.
Step 7
Warm the corn tortillas in a dry skillet or directly over a low flame until soft and pliable, about 15-30 seconds per side.
Step 8
Assemble the tacos by dividing the egg and purslane mixture evenly among the tortillas.
Step 9
Top each taco with crumbled queso fresco, chopped cilantro, and a drizzle of salsa if desired.
Step 10
Serve immediately with lime wedges on the side.
Nutrition Facts
| Serving size | (1294.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1745.4 |
| Total Fat 69.1g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 824mg | 0% |
| Sodium 3216.8mg | 0% |
| Total Carbohydrate 208.5g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 16.2g | |
| Protein 76.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1211.1mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 3280.6mg | 0% |
Source of Calories