Bacalao con tayota y huevo (codfish with chayote and egg) is tasty, filling and quite light in calories and very low in carbs, this is one of my favorite tayota dishes. It's perfect to serve for lunch, dinner, and even breakfast.
Why we ❤️ it
Bacalao con Tayota y Huevo (Codfish with Chayote & Egg) seems like the kind of dish a responsible adult should be serving these days to make up for the excesses of the last few weeks.
Let us all pretend to be responsible adults until it comes naturally to us and enjoy this marvelous dish.
Variations
Bacalao con huevos (codfish with eggs) is also a popular dish and can be made just like this one by leaving out the tayota.
If this dish somehow seems familiar to you, it's because it's close to tayota con huevos (chayote with eggs), another traditional Dominican dish.
Serving suggestions
This scrumptious dish of cod with eggs can be served with a variety of side dishes. My favorites are boiled yuca, mashed yautía, or tostones.
About this recipe
It also so happens that bacalao guisado (codfish with potatoes) is one of my favorite Dominican dishes. Not surprisingly, I also liked this new hybrid dish very much.
Using tayota in lieu of potatoes lowers the caloric content, and eggs increase the protein in the dish. It goes wonderfully with a modest amount of rice, and of course, avocado, because we serve it with everything.
I hope you get to try it, and if you do, please let me know if you liked it.
Recipe
[Recipe + Video] Bacalao con Tayota y Huevo (Codfish with Chayote & Egg)
Ingredients
- 1 pound bacalao (salted codfish), (450 gr)
- 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)
- 2 egg (medium), lightly beaten
- ½ teaspoon salt, (or more, to taste)
- ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
- 3 sprigs parsley, chopped
Instructions
Boiling tayota and codfish: Rinse bacalao to wash off as much salt as possible. Cut tayota into quarters. Boil bacalao and tayota in a gallon [4 l] 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. Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour.
Chopping and cleaning: Remove the skin and pit of the tayotas, as well as any of the fibrous part around the pit. Cut into cubes. Remove the skin and bones of the bacalao. divide into spoon-sized pieces.
Cooking: Heat the oil over medium-low heat in a large pan. Add onion and cook and stir until it starts to become translucent. Add garlic cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota and bacalao, cook and stir until everything is well mixed. Pour in eggs, cook stirring until the eggs set. Season with salt and pepper to taste. Sprinkle with parsley.
Serve: Remove from the heat and serve with Arroz Blanco (White Rice) or boiled yuca (cassava) and avocado.
Video
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
