Tayotas con Huevos Recipe (Christophines with Eggs)

Tayotas con Huevos Recipe (Chayote with Eggs): a delicious recipe that will make a healthy substitute to meat in your Dominican meal.

Course Dinner, Lunch

Cuisine Dominican

Keyword chayote, easy, light, vegetarian

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 122kcal

Author Clara Gonzalez

Ingredients

4 large tayotas (christophines, chayotes)
2 1/2 teaspoon of salt (or more, to taste)
2 tablespoons of olive oil
1 large onion , diced
1 bell pepper cut into small pieces
1 cup of diced tomatoes
2 cloves of garlic , crushed
4 large eggs
1 sprig of cilantro , chopped

Instructions

Cut the the chayotes into halves and boil adding 2 teaspoons of salt to the water until they are tender (prick with a fork to test for doneness).
Remove from the water, peel and cut into small cubes.
Heat a tablespoon of oil over medium heat.
Cook and stir the onions until they are translucent.
Add the pepper, tomatoes, and garlic. Cook and stir for half a minute.
Add the chayotes, simmer over very low heat until everything is heated through.
Add the eggs and cook and stir until eggs set.
Add cilantro and season with salt to taste.
Serve hot with white rice and beans.

Notes

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.

Nutrition