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    Bacalao con Huevo y Tayota (Codfish with Egg & Chayote)

    Bacalao con huevo y tayota (codfish with egg and chayote) recipe.

    En Español Recipe ↆ

    Bacalao con tayota y huevo (codfish with chayote and egg) is tasty, filling and quite light in calories and very low in carbs, this is one of my favorite tayota dishes. It's perfect to serve for lunch, dinner, and even breakfast.

    Codfish with egg and chayote for dinner or breakfast.
    Codfish with egg and chayote.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Variations
    3. Serving suggestions
    4. About this recipe
    5. Video
    6. Recipe
    7. Video

    Why we ❤️ it

    Bacalao con Tayota y Huevo (Codfish with Chayote & Egg) seems like the kind of dish a responsible adult should be serving these days to make up for the excesses of the last few weeks.

    Let us all pretend to be responsible adults until it comes naturally to us and enjoy this marvelous dish.

    Chayote (tayota).
    Bacalao con tayota y huevo (codfish with chayote & egg).

    Tayota (chayote) and codfish with eggs and tayota.

    Variations

    Bacalao con huevos (codfish with eggs) is also a popular dish and can be made just like this one by leaving out the tayota.

    If this dish somehow seems familiar to you, it's because it's close to tayota con huevos (chayote with eggs), another traditional Dominican dish.

    Serving suggestions

    This scrumptious dish of cod with eggs can be served with a variety of side dishes. My favorites are boiled yuca, mashed yautía, or tostones.

    About this recipe

    It also so happens that bacalao guisado (codfish with potatoes) is one of my favorite Dominican dishes. Not surprisingly, I also liked this new hybrid dish very much.

    Using tayota in lieu of potatoes lowers the caloric content, and eggs increase the protein in the dish. It goes wonderfully with a modest amount of rice, and of course, avocado, because we serve it with everything.

    I hope you get to try it, and if you do, please let me know if you liked it.

    Buen provecho!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Keep screen on while cooking

    [Recipe + Video] Bacalao con Tayota y Huevo (Codfish with Chayote & Egg)

    By: Clara Gonzalez
    Learn how to make bacalao con tayota y huevo (codfish with chayote and egg) is tasty, filling, and quite light in calories, and very low in carbs.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican
    Servings 4 servings
    Calories 228 kcal

    Ingredients

    • 1 pound bacalao, (salted codfish) (450 gr)
    • 2 tayotas, (chayote) [400 gr]
    • 2 tablespoons olive oil, (30 ml)
    • 1 medium red onion , diced (150 g)
    • 3 cloves garlic, crushed (15 gr)
    • 1 bell pepper, diced
    • 1 large tomato, diced (250 gr)
    • 2 egg , (medium) lightly beaten
    • ½ teaspoon salt, (or more, to taste)
    • ½ teaspoon pepper , (freshly-cracked, or ground) (or more, to taste)
    • 3 sprigs parsley, chopped

    Instructions
     

    • Boiling tayota and codfish:
      Rinse bacalao to wash off as much salt as possible. Cut tayota into quarters. Boil bacalao and tayota in a gallon [4 l] of water until the tayota is tender (20 - 25 mins), adding water as it becomes necessary to keep the same water level. Remove from the heat and discard water. Cool to room temperature. Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour.
    • Chopping chayote
      Chopping and cleaning:
      Remove the skin and pit of the tayotas, as well as any of the fibrous part around the pit. Cut into cubes. Remove the skin and bones of the bacalao. divide into spoon-sized pieces.
    • Adding chayote to pot with codfish
      Cooking:
      Heat the oil over medium-low heat in a large pan. Add onion and cook and stir until it starts to become translucent. Add garlic cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota and bacalao, cook and stir until everything is well mixed. Pour in eggs, cook stirring until the eggs set. Season with salt and pepper to taste. Sprinkle with parsley.
    • Pan with codifish, egg and chayote ready
      Serve:
      Remove from the heat and serve with Arroz Blanco (White Rice)  or boiled yuca (cassava) and avocado.

    Tips and Notes

    This makes a fantastic keto dish, just serve with more avocado, and leave the rice out.
    If you are no fan of tayota, bacalao con huevos is also a great dish on its own. Just leave the tayota out.

    Nutrition

    Calories: 228kcalCarbohydrates: 9gProtein: 24gFat: 10gSaturated Fat: 1gCholesterol: 130mgSodium: 389mgPotassium: 766mgFiber: 2gSugar: 4gVitamin A: 1415IUVitamin C: 52.1mgCalcium: 55mgIron: 1.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR bacalao con huevo dominicano, chayote recipe, chocho recipe, christophine recipe, tayota recipe
    More recipes with: bacalao, chayote, eggs, seafood, tayota

    Video

    Published Jan 16, 2017, revised Nov 17, 2022

    More Dominican Main Dishes for Every Occasion

    • Moro-Locrio (Rice with Black Beans and Pork)
    • Liver and Onions Recipe (Higado Encebollado)
    • Pastelón en Hoja al Horno (Easy Pasteles Casserole)
    • Pasteles de Yuca en Hoja (Cassava Pockets)
    Edited: Nov 17, 2022 | Publish: Jan 16, 2017

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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