This is another Yucatecan favorite that makes use of leftovers from the day before. Chayas fritas from the afternoon meal are repurposed for breakfast the next day in this quick yet nourishing dish.
Scramble the quantity of eggs desired, adding chayas fritas just as the eggs are beginning to set. Season with sea salt and freshly ground black pepper and serve immediately. If you wish, you may serve these topped with Cebolla frita con frijol* and garnished with slices of Plátano frito.*
As a taco, mound the scrambled eggs with sautéed chaya atop a fresh tortilla; as a torta, serve it on Pan francés. *
Garnish tacos and tortas with Cebolla frita con frijol. Diners add chile sauce to taste.
(recipes in Chef David Stirling’s Yucatan: Recipes from a Culinary Expedition)
Yucatan: Recipes from a Culinary Expedition
