📝 About This Recipe
This traditional Mexican breakfast brings together the mild, crisp sweetness of chayote squash with the comforting richness of farm-fresh eggs. Often served in households across Central Mexico, it is a lighter alternative to potato-based breakfasts that doesn't compromise on flavor. The dish is elevated by a fragrant 'recaíto' of sautéed onions, garlic, and serrano peppers, creating a nutritious and soul-warming start to your day.
🥗 Ingredients
The Produce
- 2 large Chayote squash (peeled, pitted, and cut into 1/2-inch cubes)
- 1/2 piece White onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 1 piece Serrano pepper (seeded and minced for mild heat; keep seeds for more spice)
- 1 large Roma tomato (diced)
- 1/4 cup Fresh cilantro (chopped)
The Eggs and Base
- 6 pieces Large eggs (lightly beaten)
- 2 tablespoons Vegetable oil (or lard for a more traditional flavor)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Water (for steaming the squash)
Toppings and Sides
- 1/2 cup Queso Fresco (crumbled)
- 8 pieces Corn tortillas (warmed)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Begin by preparing the chayote. Peel the skin using a vegetable peeler (wear gloves if you have sensitive skin, as the sap can be sticky). Cut in half, remove the soft central pit, and dice into uniform 1/2-inch cubes.
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2
In a large non-stick or cast-iron skillet, heat 1 tablespoon of oil over medium heat. Add the diced chayote and a pinch of salt.
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3
Sauté the chayote for 3-4 minutes until it begins to take on a light golden color around the edges.
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4
Pour in the 1/4 cup of water and immediately cover the skillet with a tight-fitting lid. Let the chayote steam for 5-7 minutes, or until fork-tender but still holding its shape.
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5
Remove the lid and continue cooking for another 2 minutes to allow any remaining moisture to evaporate. Remove the chayote from the pan and set aside.
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6
In the same skillet, add the remaining tablespoon of oil. Add the diced onion and cook for 3 minutes until translucent.
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7
Stir in the minced garlic and serrano pepper. Cook for 1 minute until highly fragrant, being careful not to burn the garlic.
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8
Add the diced Roma tomato to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomato breaks down and forms a light sauce.
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9
Return the cooked chayote to the skillet and stir to combine with the aromatic vegetables.
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10
In a small bowl, whisk the eggs with salt and pepper. Pour the eggs over the vegetable mixture in the skillet.
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11
Using a spatula, gently fold the eggs into the vegetables. Cook undisturbed for 30 seconds, then gently move the eggs from the edges toward the center to create soft curds.
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12
Just before the eggs are fully set, stir in the chopped cilantro. Remove the pan from the heat; the residual heat will finish cooking the eggs to a creamy consistency.
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13
Taste and adjust seasoning with additional salt or pepper if necessary.
💡 Chef's Tips
If your chayote is very young and thin-skinned, you can leave the peel on for extra fiber and texture. To prevent the 'sticky' residue chayote leaves on hands, peel them under cold running water or use a light coating of oil on your hands. Don't overcook the eggs; they should be moist and glistening, not dry and rubbery. For a smoky twist, add a teaspoon of chipotle in adobo sauce to the tomato mixture. If you prefer a heartier dish, you can add diced ham or chorizo along with the onions.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a generous spoonful of salsa verde. Top with crumbled queso fresco and fresh avocado slices for a creamy finish. Pair with a side of refried black beans sprinkled with epazote. Enjoy with a hot cup of Cafe de Olla or fresh orange juice. Add a side of pickled jalapeños for an extra acidic crunch.