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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Recipe Information
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)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
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.
In a small bowl, whisk the eggs with a pinch of salt and pepper until well combined.
In the same skillet over medium-low heat, pour in the eggs. Stir gently to scramble them until just set, about 3-4 minutes.
Once the eggs are cooked, return the sautéed purslane mixture to the skillet and fold it into the eggs. Remove from heat.
Warm the corn tortillas in a dry skillet or directly over a low flame until soft and pliable, about 15-30 seconds per side.
Assemble the tacos by dividing the egg and purslane mixture evenly among the tortillas.
Top each taco with crumbled queso fresco, chopped cilantro, and a drizzle of salsa if desired.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 16.2 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1211 mg | 93% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3281 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
