Chayote is somewhere in between a cucumber and a squash. It’s a fruit that you can find all year-round back home in Puerto Rico, but it is definitively a favorite during Lent. My mom makes it as a refreshing salad with green beans and chopped tomato or just boils it as a side for stewed bacalao.
It can also be prepared as a dessert in a delicious sweet white lemon cream sauce or cooked in almíbar, a simple vanilla-flavored glaze.
Chayote is not only versatile and delicious, but nutritious too. With only 16 calories per every ½ cup, chayote is a great source of fiber, antioxidants and vitamins, including B-12 and vitamin C. It’s used to lower blood pressure and for its diuretic properties.
The recipe that we prepared for you today is a very old recipe from Nabol’s great-grandmother, probably over 70 years old. This chayote con huevos is super simple to make and it can even be great for brunch. We thank abuela Olga for passing on this tasty tradition and we hope you all enjoy it as much as we do.
Chayote con huevos – Ingredients
¼ Cup of finely chopped onion
Olive oil to taste
4 Eggs
1 Teaspoon of recaito seasoning (opcional)
2 Small chayotes, boiled and cut into cubes
½ Cup tomato sauce
2 Teaspoons of vinegar
¼ Cup of raisins
Spanish paprika to taste
For the recaito seasoning:
1 Small green pepper, chopped
1 Small onion, chopped
8 Cloves of garlic
1 Cup of Culantro leaves
¼ Cup of olive oil
1 Teaspoon of salt
To make the recaito seasoning, just blend all ingredients in the food processor. Use the amount needed for the recipe and save the rest in a glass jar for any stews or soups. It goes well with everything!
Start the recipe by sautéing the onions in a frying pan with a few drops of oil. Once they start to sweat, add the recaito, the tomato sauce and the raisins. Cook for a couple of minutes. Then, add the boiled, cubed chayote to absorb the sauce. Cook for another couple of minutes.
Meanwhile, whisk the eggs with the vinegar. Add the eggs to the chayote and slowly mix with a spatula like you would an omelet. Serve with a sprinkle of salt and paprika. Buen provecho.
It can also be prepared as a dessert in a delicious sweet white lemon cream sauce or cooked in almíbar, a simple vanilla-flavored glaze.
Chayote is not only versatile and delicious, but nutritious too. With only 16 calories per every ½ cup, chayote is a great source of fiber, antioxidants and vitamins, including B-12 and vitamin C. It’s used to lower blood pressure and for its diuretic properties.
The recipe that we prepared for you today is a very old recipe from Nabol’s great-grandmother, probably over 70 years old. This chayote con huevos is super simple to make and it can even be great for brunch. We thank abuela Olga for passing on this tasty tradition and we hope you all enjoy it as much as we do.
Chayote con huevos – Ingredients
¼ Cup of finely chopped onion
Olive oil to taste
4 Eggs
1 Teaspoon of recaito seasoning (opcional)
2 Small chayotes, boiled and cut into cubes
½ Cup tomato sauce
2 Teaspoons of vinegar
¼ Cup of raisins
Spanish paprika to taste
For the recaito seasoning:
1 Small green pepper, chopped
1 Small onion, chopped
8 Cloves of garlic
1 Cup of Culantro leaves
¼ Cup of olive oil
1 Teaspoon of salt
To make the recaito seasoning, just blend all ingredients in the food processor. Use the amount needed for the recipe and save the rest in a glass jar for any stews or soups. It goes well with everything!
Start the recipe by sautéing the onions in a frying pan with a few drops of oil. Once they start to sweat, add the recaito, the tomato sauce and the raisins. Cook for a couple of minutes. Then, add the boiled, cubed chayote to absorb the sauce. Cook for another couple of minutes.
Meanwhile, whisk the eggs with the vinegar. Add the eggs to the chayote and slowly mix with a spatula like you would an omelet. Serve with a sprinkle of salt and paprika. Buen provecho.
New to this combination yet sounds very interesting. I love chayotes so must try soon!
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