A Pati Jinich Recipe
Egg Scramble with Greens, Chiles, Scallions and Tomato
4 servings
Huevo con Quelites, Chiles, Cebollitas y Jitomate
Ingredients
- 1 pound quelite leaves and tender part of stems, such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination)
- 3 tablespoons vegetable oil
- 1 fresh chile verde, such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped
- 1 jalapeño, stemmed and finely chopped
- 8 scallions, white and light green parts thinly sliced
- ½ pound ripe plum tomatoes, cored and finely chopped
- 1 teaspoon kosher or coarse sea salt, divided
- ½ teaspoon coarsely ground black pepper, divided
- 8 large eggs
- Chopped chives, for garnish
- Warm corn or flour tortillas
- Ripe avocado slices
To Prepare
- Bring water to a boil in a large pot. Add the quelites or greens, press down into the water and cook for just a minute. Pour into a large colander and completely drain.
- Heat the oil in a large skillet set over medium heat. Once hot, add the chiles verdes, jalapeño, and scallions, and cook for 3-4 minutes until softened. Add the tomatoes and continue cooking until they become a bit pasty and darken in color, about 4 minutes.
- Meanwhile, press the greens with the back of a wooden spoon to press out excess liquid. Transfer to a chopping board and chop. Add the greens to the chile verde mix, along with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and stir. Cook for about 3 minutes, until the mixture is not wet anymore.
- Lightly beat the eggs in a bowl and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Pour the eggs into the skillet with the greens and scramble until the eggs are set and tender, about 3-5 minutes depending on how you like your eggs. Garnish with the chives.
- Serve with warm corn or flour tortillas and ripe avocado slices.
