I Made It from Purslane and Eggs, It Was Legendary

If you’re looking for a delicious, nutritious, and easy-to-make dish, look no further than purslane and eggs. This combination is not only packed with flavor but also loaded with health benefits. Purslane, a leafy green vegetable, is rich in omega-3 fatty acids and antioxidants, while eggs provide high-quality protein and essential vitamins. Here’s how you can make this legendary dish at home.

Ingredients

• 2 cups fresh purslane leaves (washed and chopped)
• 4 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• A pinch of paprika (optional)
• Fresh herbs for garnish (optional)

Instructions
1. Prepare the Purslane

• Wash the purslane thoroughly to remove any dirt. Chop the leaves and tender stems into bite-sized pieces. Purslane has a slightly tangy flavor that pairs wonderfully with eggs.

2. Sauté the Vegetables

• In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
• Add the minced garlic and cook for another minute until fragrant.

3. Add the Purslane

• Add the chopped purslane to the skillet and cook for about 5 minutes, stirring occasionally, until it wilts and becomes tender. Season with a pinch of salt and pepper.

4. Cook the Eggs

• In a bowl, whisk the eggs with a pinch of salt, pepper, and paprika if using. Pour the eggs over the sautéed purslane and gently stir to combine.