Mayan Eggs with Chaya Recipe

Indulge in the rich flavors of Mayan cuisine with this authentic recipe for Eggs with Chaya (also known as “Huevito con Chaya”, a traditional dish that brings the essence of the Yucatan Peninsula to your table. Accompanied by handmade tortillas and pureed black beans, this meal is a hearty Belizean Breakfast choice that recalls the simple yet profound pleasures of eating in a village setting. Here’s how to make it:

Eggs with Chaya Recipe Ingredients

• Recipe Yield: 6 servings
• Preparation Time: Approximately 3 minutes
• Cook Time: About 8 minutes (not including the stew beans)

For the Eggs with Chaya:

• 7 eggs
• 20 chaya leaves, well cleaned and finely chopped (spinach can be a substitute if chaya is unavailable)
• 1/4 red onion, finely chopped
• 2 tablespoons lard (or butter, for a lighter version)

For the Pureed Beans:

• 1/2 kilo (about 1.1 lbs) of black beans
• 1 sprig of epazote (for authentic flavor)
• Water, as needed for cooking
• 1 Habanero Chile, finely chopped (optional, for heat)
• 1 Xcatik Chile, finely chopped (optional, for a milder heat)
• 2 tablespoons lard

Optional Sides:

• Handmade tortillas
• Stewed Black Beans

How to make Mayan Eggs with Chaya:

1. Prepare the Chaya: Ensure the chaya leaves are thoroughly cleaned. Chop the chaya leaves. Remember, if you’re using chaya, it should be cooked before consumption to remove toxins.
2. Cook the Ingredients: In a large skillet (Amazon), heat the lard over medium heat. Add the chopped onion and sauté until translucent. Add the chopped chaya and cook until the leaves have wilted and are fully cooked, about 5-7 minutes.
3. Add the Eggs: Break the eggs into a bowl, beat them well, then pour them into the skillet with the onion and chaya mixture. Add salt to taste. Stir continuously until the eggs are fully cooked and well incorporated with the chaya. We like our eggs at about 3 minutes of cooking.
4. Serve Warm: Serve the Mayan eggs with chaya hot, accompanied by handmade tortillas on the side for a complete and satisfying meal.

Pureed Beans:

1. Cook the Beans: Rinse the black beans and place them in a large pot (Amazon). Cover with water, add the epazote sprig, and bring to a boil. Reduce the heat and simmer until the beans are tender about 1-2 hours.
2. Season: Once the beans are cooked and tender, add the chopped habanero and xkatik chiles (Wikipedia) to the pot along with 2 tablespoons of lard. Continue to cook for an additional 10 minutes to meld the flavors.
3. Puree: Using a blender or a food processor, puree the beans until smooth. If the mixture is too thick, add a bit of water to reach your desired consistency.
4. Serve: The pureed beans can be served as a side dish with the Mayan eggs and chaya, offering a rich and creamy complement to the meal.

Enjoy this traditional Mayan dish as a hearty Belizean breakfast or a nourishing main meal, bringing a taste of the Yucatan Peninsula’s rich culinary heritage to your home.

Estimated Nutritional Information

• Calories: 268 kcal
• Protein: 14.45 g
• Carbohydrates: 19.9 g
• Fiber: 5.22 g
• Fat: 14.82 g

Frequently Asked Questions about Chaya

What is Chaya?

Chaya, often referred to as “Mayan Spinach,” is also known as “Tree Spinach (Amazon)” and “Spinach Tree” is a leafy green vegetable native to the Yucatán Peninsula of Mexico and Central America. Its botanical name is Cnidoscolus aconitifolius, and it belongs to the Euphorbiaceae family. Chaya is highly prized in traditional Mayan cuisine for its nutritional benefits and versatility in various dishes.

What is Chaya plant good for?

Chaya leaves are rich in vitamins (especially A and C), minerals, and antioxidants, surpassing many common leafy greens in nutrient content, including spinach. Its leaves are typically used in cooked dishes such as soups, stews, and the Mayan eggs recipe mentioned earlier. Chaya is known for its slightly bitter taste, which becomes more palatable when cooked.

Can Chaya leaves be eaten raw?

Due to the presence of cyanogenic glycosides, which can release cyanide when ingested, chaya leaves should never be eaten raw. Cooking the leaves thoroughly neutralizes these compounds, making them safe and beneficial to eat.