Cuando Hay Poco Se Cocina Mejor: Receta Fácil de Huevito Con Verdolagas En Chile

Ingredients

• 1 kg Eggs (approximately 18 large eggs, lightly beaten)
• 7 Tomatoes (ripe, medium size, halved)
• 4 Serrano Chili (stem removed, lightly roasted)
• 2 Jalapeño Chili (stem removed, lightly roasted)
• 1 Onion (medium, quartered, roasted)
• 3 cloves Garlic (peeled, roasted)
• 100 g Bacon (cut into small pieces)
• 3 Dried Chili de Árbol (whole, for frying beans)
• 1 cup Cooked Small Beans (Frijolitos) (pre‑cooked, drained)
• 1 bunch Verdolaga (Purslane) (washed, trimmed, roughly chopped)
• 4 Tbsp Vegetable Oil (for frying beans and bacon)
• to taste Salt
• 1/2 cup Water (for simmering the sauce)

Instructions

1. Prepare and wash all ingredients

   Rinse the verdolagas, tomatoes, chilies, onion and garlic under cold water. Pat dry. Halve the tomatoes, quarter the onion, peel the garlic cloves and set aside. Remove stems from the serrano and jalapeño chilies.

   Time: PT10M

2. Blanch the verdolagas

   Bring a large pot of water to a boil, add a pinch of salt, then add the verdolagas. Cook for 2‑3 minutes until bright green, then drain and set aside.

   Time: PT5M

   Temperature: 100°C

3. Roast the vegetables

   Heat a dry skillet over medium‑high heat. Add the halved tomatoes, quartered onion, whole garlic cloves, serrano and jalapeño chilies. Roast, turning occasionally, until the skins are charred and the vegetables are soft, about 8‑10 minutes.

   Time: PT10M

4. Make the salsa

   Transfer the roasted vegetables to a molcajete or blender. Add a pinch of salt and grind/mix until you obtain a smooth, slightly chunky salsa.

   Time: PT5M

5. Fry the beans with chili de árbol

   In the skillet, heat 2 Tbsp vegetable oil over medium heat. Add the dried chili de árbol and let it sizzle for 30 seconds. Add the cooked frijolitos and fry until they turn golden and slightly crisp, about 4‑5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Crisp the bacon

   Push the beans to one side of the pan, add the remaining 2 Tbsp oil if needed, then add the bacon pieces. Cook, stirring, until the bacon is lightly browned but not burnt, about 4‑5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Beat the eggs

   In a bowl, lightly beat the eggs with a pinch of salt.

   Time: PT2M

8. Cook the egg mixture

   Pour the beaten eggs into the skillet, spreading them over the bacon‑fat and beans. Let the eggs set on the bottom, then gently stir or flip to scramble until just set, about 3‑4 minutes.

   Time: PT5M

   Temperature: 180°C

9. Combine sauce, verdolagas and simmer

   Stir the prepared salsa into the skillet, add ½ cup water, and return the blanched verdolagas. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes so the flavors meld and the verdolagas absorb the sauce.

   Time: PT10M

   Temperature: 95°C

10. Serve

    Transfer the huevitos con tocino y verdolagas to a serving plate. Garnish with extra chopped cilantro if desired and serve hot with warm tortillas or crusty bread.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

26 g

Carbohydrates

19 g

Fat

32 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Tomatoes: Canned diced tomatoes
• Instead of Serrano Chili: Jalapeño, Fresh green chilies
• Instead of Jalapeño Chili: Serrano chili, Fresh green chilies
• Instead of Onion: White onion, Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Bacon: Pancetta, Smoked ham
• Instead of Dried Chili de Árbol: Crushed red pepper flakes
• Instead of Cooked Small Beans (Frijolitos): Black beans, Pinto beans
• Instead of Verdolaga (Purslane): Spinach, Arugula
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Molcajete or Blender
• Cutting Board
• Chef’s Knife
• Spatula
• Plate

Critical Steps — Do Not Skip

• Roasting the tomatoes, onion, garlic and chilies until charred.
• Blending the roasted vegetables into a smooth salsa.
• Frying the beans with dried chili de árbol for flavor.
• Crisping the bacon and using its rendered fat to cook the eggs.
• Simmering the sauce with verdolagas for the final 10 minutes.

Chef Tips from the Video

• For extra smoky flavor, add a small piece of chipotle pepper to the salsa.
• Use a cast‑iron skillet; it retains heat and gives a nice crust to the bacon.
• Finish with a squeeze of fresh lime juice for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; verdolagas lose texture when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the roasted salsa a day ahead and refrigerate; reheat before adding to the skillet.
• Cook and freeze the beans separately; thaw before frying.
• Blanch the verdolagas, drain well, and store in a zip‑top bag in the fridge for up to 2 days.

Frequently Asked Questions