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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.
- 2 teaspoons of vegetable oil
- 2 Tablespoons of white onion finely chopped
- ½ cup tomato chopped
- ⅓ cup Chaya cooked and chopped*
- 2 eggs**
- salt to taste
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.
Serve with beans, fried plantains or sliced avocado and warm corn tortillas.
- Instructions to cook the Chaya are given below.
- 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.
Calories: 219kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2033IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg