Tayota con huevos (chayote with eggs) is a light but filling substitute for meat dishes, and it's very popular in our country. If you're looking for an inexpensive, easy-to-prepare dish, you've found it, I'm sure you'll like this lovely Dominican dish as much as my family does.
By - Reviewed: . Original: Jun 26, 2005
Why we ❤️ it
This tayota dish is one of the most popular vegetarian choices in our country, as it combines easy-to-find inexpensive ingredients, lots of vegetables, and protein from eggs, a delicious recipe that will make a healthy substitute for meat in your Dominican meal.
Despite all the jokes about how bland tayota is, it remains very popular in our country.
Tayota or chayote
Chayote (Tayota in the Dominican Republic) tends to have a mixed reputation. It has a very mild flavor, but its saving grace is that it tends to absorb the taste of other things it's cooked with.
Christophines are known as tayotas, chayotes, cho-cho, chouchous, mirliton or merleton (Creole/Cajun), pear squash, vegetable pear, chouchoute and choko and may be found in latinos markets.
Tayotas con huevos (chayote with eggs).
Serving suggestions
This tayota dominicana is served as a main dish or meat substitute. As with meat, we usually serve it with Arroz blanco and Dominican-style beans, I also like to accompany it with some Arepitas de yuca, or Plátano maduro frito. Avocado is always welcome.
If you feel like doing something more extravagant, I suggest that you make some Plátano al caldero instead of fritos maduros.
Top tips
- Peeling: I prefer to peel tayota after boiling, when the skin comes off more easily and less is wasted.
- Cooking: I prefer the vegetables not to be too soft in this dish, but you can cook them a little longer if you wish.
About this recipe
Tayotas con huevos (chayote with eggs) is a simple, humble dish, but oh so good! If you have vegetarian inclinations, you should definitely put this one in your recipe rotation. You can add more vegetables and herbs if you feel a bit adventurous, I love it with a bit of hot sauce, though this is not the traditional way it's served.
This recipe yields 4 servings.
Video
Recipe
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Tayota con Huevo [Video+Recipe] Chayote with Egg
Ingredients
- 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)
- 4 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
1. Boiling tayota
Cut tayota into quarters. Boil the tayota in ¼ gallon [1 liter] 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.
2. Chopping and cleaning
- Remove the skin and pit of the tayotas, as well as any of the fibrous parts around the pit. Dice into cubes.
3. Cooking
- Heat the oil over medium-low heat in a large pan. Add onion and cook and stir until it starts to become translucent. Stir in garlic and cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota and pour in eggs, cook stirring until the eggs are set. Season with salt and pepper to taste. Sprinkle with parsley.
4. Serve
Remove from the heat and serve per suggestions above the recipe.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More chayote recipes
Chayote is a very inexpensive and versatile vegetable, and is one of the vegetables we use to "rendir (stretch)" meat dishes. We eat it in Tayota guisada con longaniza (chayote with sausage), it is an ingredient in the beloved Ensalada hervida (boiled salad), and is made into Dulce de tayota en almíbar, an unusual dessert.
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