A summer skillet breakfast with purslane stems and leaves sautéed with onion for different lengths of time, then topped with eggs. No tomatoes are added; the onion’s sweetness balances purslane’s mild tang. Since the stems take longer to soften than the leaves, add them first and cook the leaves only until wilted.
Trim off thick, tough stems. Separate the thin stems from the leaves and cut them into 2-centimeter pieces; leave the leaves whole. Wash and drain the stems and leaves separately.
Heat the olive oil in a wide skillet. Add the finely chopped onion and cook over medium heat, stirring, until soft and translucent.
Add the stems and cook, stirring, for 3 minutes, until bright green and slightly softened. Add the leaves and stir for 2 minutes, just until wilted. Sprinkle with salt, black pepper, and Turkish red pepper flakes. Leave the skillet uncovered so the water released by the purslane can evaporate.
Use a wooden spoon to make five wells in the purslane, then crack an egg into each well. Cover and cook over low heat for 4–5 minutes, until the whites are completely set and the yolks are firm. If you prefer runny yolks, use pasteurized eggs.
Do not add the purslane leaves to the pan with the stems. The leaves will turn mushy and release water into the pan before the stems soften.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
