Eggs with Chaya is a traditional Mayan breakfast that combines scrambled eggs with boiled chaya leaves, onion, and lard for a nutritious, simple meal. The chaya must be boiled for 15–20 minutes to safely remove naturally occurring toxins before cooking with eggs.
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Wash the chaya and strip the leaves from the stems. Boil the leaves in plenty of water for at least 15 minutes, and 20 minutes is the duration most often recommended, then drain and discard the cooking water. This step is required: raw chaya contains cyanogenic glycosides and sauteing alone will not remove them. Do not use an aluminium pot, because chaya's toxins can react with aluminium. Chop the boiled leaves.
In a large skillet, heat the lard over medium heat. Add the chopped onion and sauté until translucent.
Add the boiled, drained, chopped chaya to the skillet with the onion and cook it through, about 5 minutes.
Break the eggs into a bowl, beat them well, then pour them into the skillet with the onion and chaya mixture. Add salt to taste. Stir continuously until the eggs are fully cooked and well incorporated with the chaya, about 3 minutes of cooking.
Serve the Mayan eggs with chaya hot, accompanied by handmade tortillas on the side for a complete and satisfying meal.
Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet over low heat with a splash of water.
Raw chaya contains cyanogenic glycosides that are toxic and cannot be removed by sautéing alone. Boiling in water for at least 15 minutes (20 minutes recommended) breaks down these compounds and makes the leaves safe to eat.
Yes, spinach is a safe substitute and does not require pre-boiling. Use the same quantity (about 4 packed cups, 150 g) and add it directly to the skillet with the onion.
Use a stainless steel or glass pot, never aluminium. Chaya's toxins can react with aluminium cookware.
This dish is best served immediately after cooking. Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet over low heat.
Yes, butter works as a lighter alternative and will produce a similar result, though lard is traditional in Belizean cooking.
