Chaya Egg Scramble


Chaya Egg Scramble

Chaya Egg Scramble

Huevos Revueltos con Chaya

Recipe Yield

2 servings

Cooking time

5 minutes

Rate this recipe

3.34 from 3 votes


  • 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:

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.

Recommended Products for: Chaya Egg Scramble


4comments inChaya Egg Scramble

  1. Elise Fillpot

    Nov 08

    I’ve never thought of seasoning eggs with mint! Must try this…

    1. Pati Jinich

      Nov 09

      It is a great combination 😉

  2. Dennis Frogge

    Oct 19

    I love chaya I have two trees super fast growing. So you can put fresh leaves in without boiling first?

    1. Pati Jinich

      Nov 03

      Absolutely Dennis, no boiling them first. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.