Chaya is a sturdy plant that can be continuously harvested, and grows very easily in Mexico; many people in the southern states grow it in their backyards and sell it at their local markets. Chaya is also a great source of calcium, magnesium, iron, proteins, and antioxidants, and people have been eating it for its many medicinal benefits since pre-Hispanic times.
- 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 to cook the Chaya are given bellow.
I prefer pan scrambled eggs, but that is my choice, you can beat the eggs first in a bowl and then add them to the frying pan.
I got my Chaya leaves online from “Carmen’s Garden”, the leaves arrived fresh and they last for several days. You can buy the leaves or a small cutting to have your own plant.