Email to Linda Leone      

Puerto Rican Chayote and Eggs

Source of Recipe

Nancy Marcus. Forbidden fruits & fogotten vegetables. St Martins Press NY


List of Ingredients

1/4 Pound cooked, diced ham
1 bell pepper, chopped
1 onion, chopped
1 tomato, chopped
1 clove garlic, minced
2 T olive oil
2 chayotes, peeled and cut into 1/2 inch cubes
1/2 tsp salt
4 eggs well beaten


Recipe

In large skillet, saute ham, bell pepper, onion, tomato and garlic in oil over medium heat until vegetables are soft. (10 min), mixing occasionally. Add chayotes, salt and 1/2 C water, continue cooking until chayotes are tender and translucent, (20-30 min), and water has just about evaporated. Add beaten eggs and cook slowly, stirring, until eggs are set. Serves 4.