Chaya con Huevo (Scrambled Eggs with Chaya Leaf — Yucatecan Breakfast)

About this recipe

Chaya con huevo is the quintessential Yucatecan breakfast: chaya leaves blanched and sautéed with onion, tomato and habanero chilli, then mixed with soft, creamy scrambled eggs. Simple, nutritious and full of flavour, this dish sums up the culinary philosophy of Peninsular cuisine: making the most of local resources with simple but precise technique. Chaya, the 'Maya spinach', contributes a slightly bitter and earthy flavour that pairs perfectly with the creaminess of the eggs.

1. 1

   Wash the chaya leaves thoroughly. Cook in boiling salted water for 5 minutes to remove the toxic compounds. Drain, squeeze out excess water and chop into medium pieces. (IMPORTANT: Never eat chaya raw.)

2. 2

   Heat the oil in a frying pan over medium heat. Fry the chopped onion until translucent, about 3 minutes.

3. 3

   Add the chopped tomato and habanero chilli (whole for mild flavour, chopped for more heat). Cook for a further 3 minutes until the tomato releases its juices.

4. 4

   Add the cooked, chopped chaya to the pan. Mix well with the aromatics and cook for 2 minutes.

5. 5

   Beat the eggs with salt and pour over the chaya mixture. Cook over medium-low heat, stirring gently with a spatula, until the eggs are just set but still creamy.

6. 6

   Serve immediately with warm corn tortillas, black beans from the pot and habanero sauce to taste.