2 lt. water
2 bunches of purslane
2 big potatoes
2 onions
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1,5 dl. Olive oil
4 cloves of garlic
400 grs. Bread
4 eggs
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2 small green country cheeses
Salt
Pepper
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Clean and wash the purslane.
Cut the onions in two, slice them and fry in the olive oil until golden.
Add the leaves of the purslane and while simmering, stir occasionally.
Add the water and bring to the boil.
Add the minced garlic and the peeled, sliced potatoes. Season to taste
and let it cook.
At the time of serving add the eggs one by one and poach them.
Lastly, add the cheese, cut in pieces.
Serve with sliced bread on the side
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