I made it from purslane and eggs, it was legendary

Legendary Purslane and Eggs

Ingredients:

• 1 cup fresh purslane leaves, washed and chopped
• 4 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, chopped
• Optional: crumbled feta cheese

Instructions:

1. Prepare the Ingredients:
   • Wash and chop the purslane leaves.
   • Finely chop the onion.
   • Mince the garlic.
   • If using cherry tomatoes, chop them into halves or quarters.
2. Sauté the Vegetables:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
   • Add the chopped purslane leaves (and cherry tomatoes if using) to the skillet. Cook, stirring occasionally, until the purslane is wilted, about 3-4 minutes.
3. Cook the Eggs:
   • In a bowl, crack the eggs and whisk them until the yolks and whites are well combined. Season with salt and pepper.
   • Pour the beaten eggs into the skillet with the sautéed vegetables.
   • Stir gently to scramble the eggs and cook until they reach your desired level of doneness.
4. Serve:
   • If desired, sprinkle crumbled feta cheese on top of the eggs and purslane.
   • Serve immediately, garnished with extra purslane leaves or fresh herbs if desired.

Tips:

• For a more substantial meal, serve the purslane and eggs with crusty bread or a side of roasted potatoes.
• You can also add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.

Enjoy your legendary purslane and eggs!