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)
• 1/2 teaspoon salt ((or more, to taste))
• 1/2 teaspoon pepper ((freshly-cracked, or ground) (or more, to taste))
• 3 sprigs parsley (chopped)

Instructions

1. 1

   --- 1. Boiling tayota ---

2. 2

   Boiling: 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.

3. 3

   --- 2. Chopping and cleaning ---

4. 4

   Chopping: Remove the skin and pit of the tayotas, as well as any of the fibrous parts around the pit. Dice into cubes.

5. 5

   --- 3. Cooking ---

6. 6

   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.

7. 7

   --- 4. Serve ---

8. 8

   Serve: Remove from the heat and serve per suggestions above the recipe.