Chayotes Con Huevo
4 servings
A delicious and easy breakfast made with tender chayotes, eggs, onion, and chilies. Enjoy this fulfilling meal served with tortillas or toasted bread.
Ingredients
- 2 large chayotes
- 4 medium eggs
- 1 medium tomato (diced)
- 1 small onion (diced)
- 1 jalapeño pepper (cut into strips —seeds and ribs removed)
- 3 Tablespoons cooking oil
- salt and pepper (to taste)
Instructions
- Peel the chayotes and cut them into ½ inch cubes. Place in a pot with plenty of water and a pinch of salt. Boil until chayotes are tender, about 10-15 minutes.
- Drain the chayotes and set aside.
- Crack the eggs in a bowl and season with salt and pepper. Set aside.
- Heat the oil in a cooking pan over medium heat. Add onion and jalapeno peppers. Cook for 2 minutes or until onions are soft and translucent.
- Add the cooked chayotes to the pan and gently mix them with onions and chilies. Cook for 1 minute.
- Add tomatoes to the pan and combine with the other vegetables. Cook for 1 minute.
- Pour the eggs and let them set for 30 seconds. Then fold them gently until nicely combined with the vegetables.
- Cook until eggs are cooked to your liking. Adjust seasonings and serve hot.
Notes
- Don’t overcook the chayote—leave it tender but with a little bite.
- For less spice, omit or reduce the jalapeño.
- Add a dollop of sour cream or a sprinkle of cheese for extra richness.
- Garnish with cilantro or parsley for a fresh touch.
- For fluffier eggs, add a splash of milk or cream before scrambling.
Nutrition Information
Serving: 1 serving | Calories: 182kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 648mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg