Entree: Mexico – Gulf Coast Mexico — Tabasco – Chaya con Huevo (Chaya with Egg)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) lard or vegetable oil
- 1 medium white onion, diced — about 6 oz (170 g)
- 2 cloves garlic, minced — about 8 g
- 1 jalapeño chile, seeded and finely chopped (use 1–2 for more heat) — about 15–30 g
- 2 medium tomatoes, chopped — about 8 oz (225 g)
- 8 oz (225 g) fresh chaya leaves, stems removed, packed (about 4 cups loosely packed leaves)
- 8 large eggs, approx. 400 g total
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 cups (480 g) cooked black beans (homemade or canned), warmed
- 1/4 tsp (1.25 ml) dried epazote or 1 tbsp (4 g) chopped fresh epazote — optional
- 12 corn tortillas (6-inch), approx. 660 g total (about 55 g each)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 ripe avocado, sliced — about 8 oz (225 g) — optional

Instructions

Short Description:
A rustic Tabasco main of sautéed chaya leaves folded into scrambled eggs, served with warm corn tortillas and seasoned black beans for a complete, home-style meal.

Regional Notes:
This Tabasco version emphasizes coarsely chopped chaya sautéed with onion, tomato, and local chiles, then mixed with eggs and served with black beans and corn tortillas — a Gulf Coast household staple. Unlike some inland versions, it leans on simple coastal spices (fresh jalapeño or optional habanero) and the accompaniment of warm tortillas and beans to make it a full entree.

1. Prepare the chaya: rinse leaves well, remove and discard thick stems, then bring a medium pot of water to a boil with a pinch of salt. Add the chaya leaves and blanch 6–8 minutes until very tender (this removes natural toxins). Drain, rinse under cold water, squeeze out excess water, and chop coarsely. Set aside.
2. Warm the beans: in a small saucepan, heat 1 tsp (5 ml) of the lard or oil over medium-low heat. Add the warmed cooked black beans, cumin, and epazote (if using). Cook, stirring, 4–6 minutes until heated through; mash lightly with a spoon for a saucy texture. Keep warm and taste for salt.
3. Sauté the aromatics: in a large nonstick or cast-iron skillet, heat the remaining 1 1/2 tbsp (22 ml) lard or oil over medium heat. Add the diced onion and cook 4 minutes until translucent. Stir in the garlic and jalapeño and cook 1 minute until fragrant.
4. Add tomato and chaya: add the chopped tomatoes and cook 3–4 minutes until they begin to break down. Add the chopped, blanched chaya and cook 2–3 minutes more, stirring, until well combined and any excess moisture has reduced. Season with 1/4 tsp (1.25 ml) salt and pepper; adjust to taste.
5. Add the eggs and finish: beat the eggs lightly in a bowl with the remaining 1/4 tsp (1.25 ml) salt. Reduce heat to medium-low, pour eggs over the chaya mixture, and let sit 20–30 seconds. Gently scramble and fold the eggs into the chaya until they are just set but still moist, about 2–3 minutes. Remove from heat.
6. Warm the tortillas: while finishing the eggs, warm the corn tortillas on a hot comal or skillet 20–30 seconds per side until pliable and lightly charred at the edges.
7. Plate and serve: divide warm tortillas among plates, spoon a generous portion of chaya con huevo onto each plate, and serve with a side of seasoned black beans. Garnish with chopped cilantro, a squeeze of lime, and avocado slices if desired.
8. To store/reheat: refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a skillet over low heat with a splash of water to restore moisture.