Dish of Pacaya with Eggs
(click to enlarge)

Pacaya with Eggs
Mayan Region
   
Makes:
Effort:
Sched:
DoAhead:  
3 break  
***
2-1/3 hrs  
Most

This recipe makes a hearty vegetarian breakfast for two. It can easily serve three (though less vegetarian) with a sausage on each plate. See Discussion for use as a main dish.



9
7
4
3
2
1/3
1/4
-----
oz
oz
oz
lrg
T
t
t
----
Pacayas (1)  
Tomatoes
Onion
Eggs
Oil
Salt
Pepper
-- Serve with  
Hot Sauce
Prep   (15 min)
  1. Cut PACAYA tentacles into about 3/8 inch lengths, discarding the hard core.
  2. Simmer Pacaya in plenty of water, about 20 minutes if fresh, or 5 minutes if it came from a jar. Strain out, discarding water.
  3. Scald TOMATOES 1 minute in boiling water. Quench in cold water and dice about 1/2 inch.
  4. Chop ONION small.
  5. Shell EGGS.
Run   -   (1-1/2 hr min)
  1. In a spacious sauté pan or wok heat Oil. Stir in Onion and fry stirring until it becomes translucent.
  2. Stir in Tomato and Pacaya. Fry stirring until Tomatoes are soft.
  3. Stir in Eggs, Salt and Pepper. Tumble now and then until eggs are set, but not too much.
  4. Serve hot with Hot Sauce on the side.
NOTES:
  1. Pacaya: These are the male inflorescences of the Pacaya Palm. They are available in jars of brine in most markets that serve a Mexican or Central American community. They are available fresh cut from the palm in some specialty markets. For details see our Pacaya page.
  2. Discussion:   This recipe is often made during the Lenten period when meat is not to be eaten in Catholic countries. It can be served with tortillas, deep fried plantain or other non-meat items.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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