– 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.
– 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.
– Stir in the chopped tomato and cook for a minute and then add the chopped chaya leaves. Sauté for two more minutes.
– Crack the eggs and add to the pan, stir and season with salt to taste. Cook until the desired doneness.