Scrambled Eggs with Chaya
Scrambled Eggs with Chaya, a traditional recipe from the State of Tabasco using “Chaya”, a popular ingredient in Tabasco cuisine. The leaves of the Chaya plant are consumed as a vegetable in some states of the Yucatan Peninsula.
- Prep time
- 10 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons of vegetable oil
- 2 Tablespoons of white onion (finely chopped)
- 1/2 cup tomato (chopped)
- 1/3 cup Chaya (cooked and chopped*)
- 2 eggs**
- salt to taste
Instructions
- 1
Wash Chaya leaves and places them in a pot with cold water over medium-high heat. Simmer for 15 to 20 minutes. The chaya leaves will keep their bright green color. Remove from pot, drain and chop to cook.
- 2
Heat a medium-sized non-stick frying pan over low heat. Add the oil, once it is hot add the onion and cook for a couple of minutes.
- 3
Stir in the chopped tomato and cook for a minute and then add the chopped chaya leaves. Sauté for two more minutes.
- 4
Crack the eggs and add to the pan, stir and season with salt to taste. Cook until the desired doneness.