Eggs with Purslane and Bacon — Easy Ranch Recipe

Steps

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1. 1
   Wash the purslane and cut it in half. Place it in a pot of boiling salted water and cook until tender.
   ▶ ≈0:28
2. 2
   Roast the tomatoes, onion, garlic, serrano chiles, and jalapeños over open heat until charred and fragrant. Drain well.
   ▶ ≈1:05
3. 3
   In a molcajete, grind the roasted garlic and onion with salt. Then grind the chiles, and finally add the tomatoes and pound until coarse and well-mashed.
   ▶ ≈1:55
4. 4
   Heat oil in a skillet, add dried chiles for flavor, then add beans and fry until crispy.
   ▶ ≈2:54
5. 5
   In the same hot oil, cook the bacon until lightly browned.
   ▶ ≈3:09
6. 6
   Remove the bacon and drain. Beat the eggs in a bowl with salt and diced onion.
   ▶ ≈3:43
7. 7
   Pour the beaten eggs into the same skillet with the bacon fat and cook, flipping once, until set.
   ▶ ≈4:14
8. 8
   Transfer the cooked eggs to a pot, add the prepared salsa, a little water, then the cooked purslane and more water. Simmer for about 10 minutes until the flavors meld together.
   ▶ ≈4:44