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VERDOLAGO CON HUEVOS

2 cups purslane, with stems, diced
6 eggs
1 cup wild or domestic onion
butter
1 cup nasturtium leaves and stems, diced

Carefully clean and rinse the purslane. The entire above-ground
plant can be used as long as it is still tender. Add the diced
onion and purslane to a heated and buttered cast-iron skillet. Cook
for about five minutes. Add the eggs and cook omelet-style. Serve
with a tomato slice. Serves three.

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