Yucatan Chaya and Tomatillo Scramble

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A traditional Yucatecan breakfast featuring tender chaya leaves folded into a bright tomatillo scramble with crumbled queso fresco and a whisper of habanero. The mild bitterness of the chaya is balanced by the tangy tomatillos and creamy cheese, creating a deeply savory, herbaceous plate that hails from the Mayan kitchens of the Yucatan Peninsula.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 5 gSugar
• 17 gProtein
• 430 mgSodium
• 420 mgPotassium
• 185 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chaya and tomatillo base

• 1 lb fresh chaya leaves, stems removed (wear gloves)
• 8 medium tomatillos, husked and quartered
• 2 tbsp vegetable oil
• 1/2 small white onion, finely chopped
• 2 garlic cloves, minced
• 1 small habanero, seeded and minced
• 2 sprigs fresh epazote, leaves only

For the scramble

• 6 large eggs, lightly beaten
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup queso fresco, crumbled
• 2 tbsp finely chopped white onion, for garnish

Directions

1. Bring a small pot of salted water to a boil. Add the chaya leaves and blanch for 2 minutes until tender but still bright green. Drain, refresh under cold water, squeeze out excess moisture, and finely chop.
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook for 3 minutes until translucent, then stir in the garlic, habanero, and epazote and cook for 1 minute more.
3. Add the quartered tomatillos to the skillet with a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the tomatillos soften, release their juices, and form a chunky sauce.
4. Stir the chopped chaya into the tomatillo mixture and cook for 2 minutes to heat through and let the flavors meld.
5. Whisk the eggs with the salt and pepper, then pour them over the chaya-tomatillo mixture in the skillet. Let them set for 30 seconds before gently folding with a spatula.
6. Continue to gently fold the eggs for 2-3 minutes until large, soft curds form and the eggs are just set but still glossy.
7. Off the heat, fold in the crumbled queso fresco so it warms slightly but does not fully melt.
8. Serve immediately in warm bowls, garnished with the chopped raw onion and an extra sprinkle of queso fresco.

Cook’s Notes

• Chaya leaves must always be cooked before eating; raw chaya contains compounds that can irritate the mouth and digestive tract.
• Wear kitchen gloves when handling fresh chaya, as the fine hairs on the underside of mature leaves can irritate sensitive skin.
• If you cannot find fresh chaya, substitute with young spinach leaves, though the flavor will be milder and less herbaceous.
• Toast the habanero seeds in a dry pan for 30 seconds before mincing to deepen their floral heat if you want a smokier note.
• Serve with warm corn tortillas and black beans for a complete Yucatecan breakfast plate.

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