Chaya Egg Scramble
Huevos Revueltos con Chaya
Recipe Yield
2 servings
Cooking time
5 minutes
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Ingredients
- 1 to 2 tablespoons vegetable oil
- 1/2 cup chopped red onion
- 4 cups finely sliced chaya leaves may sub with swiss chard, spinach or watercress
- 10 to 15 fresh mint leaves thinly sliced, or 1/4 teaspoon dried mint
- 6 large eggs
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1/4 teaspoon coarsely ground black pepper or to taste
To serve:
- Warm corn tortillas
- Habanero Table Salsa
- Ripe avocado slices
- Colado Black Beans or refried beans
To Prepare
- Heat the oil in a medium skillet set over medium heat. Once oil is hot and shimmers, add the onion and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the chaya and mint, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
- Meanwhile, in a small bowl, beat the eggs and season with the salt and pepper.
- Reduce heat to medium low, pour the eggs over the onion and chaya mixture and, as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes.
- Serve with warm corn tortillas, habanero table salsa, ripe avocado slices, and colado black beans or refried beans.
Comments
4comments inChaya Egg Scramble
Elise Fillpot
Nov 08
I’ve never thought of seasoning eggs with mint! Must try this…
Pati Jinich
Nov 09
It is a great combination 😉
Dennis Frogge
Oct 19
I love chaya I have two trees super fast growing. So you can put fresh leaves in without boiling first?
Pati Jinich
Nov 03
Absolutely Dennis, no boiling them first. Enjoy!