Scrambled Eggs with Chaya is a traditional Tabasco breakfast that combines eggs with cooked chaya leaves, a nutrient-dense green vegetable native to the Yucatan Peninsula. The dish is quick to prepare and showcases authentic Mexican flavors in under 30 minutes.
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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.
Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a skillet over low heat and add a splash of water to restore moisture.
Chaya is a leafy green plant from the Yucatan Peninsula with a spinach-like texture. Look for fresh chaya at Latin American or Mexican grocery stores, or online specialty produce retailers. Fresh spinach can substitute in a pinch, though chaya has a unique mild flavor.
Simmer chaya leaves in cold water over medium-high heat for 15 to 20 minutes until they remain bright green. Drain well before chopping and adding to the pan.
Yes, cook and chop the chaya up to 1 day ahead and store in an airtight container in the refrigerator. Reheat gently in the pan with oil before adding eggs.
Keep the pan on low heat throughout cooking to ensure tender, creamy scrambled eggs. High heat will toughen the eggs.
Yes, this recipe scales easily. For every 2 eggs, use 2 teaspoons oil, 2 tablespoons onion, 1/2 cup tomato, and 1/3 cup cooked chaya. Increase cooking time slightly for larger batches.
