Chayote and Egg Stir-fry

This recipe is sponsored by Maggi. All opinions are my own.

Chayote and Egg Stir Fry is a delicious, nutritious Filipino dish that is budget-friendly and easy to prepare. It's perfect for hectic weeknights when you want a tasty meal in under thirty minutes!

This tasty vegetable dish is made by stir-frying chayote with garlic and onions and adding fluffy scrambled eggs, similar to Vietnam's Su Su Xào Trứng. It's a one-pan, quick, and easy meal perfect for busy days when you still want something hearty and healthy.

The best part is that it's budget-friendly, with only a handful of ingredients and some pantry staples. If you're looking for more tasty ways to cook this squash, try ginisang sayote with shrimp and ginisang sayote with chicken recipes.

Ingredients notes

• Oil- for sauteing
• Eggs– provide an economical source of protein.
• Sayote- also known as chayote, chako, or miriton. Choose the ones that are evenly colored, without any yellow or brown spots, and firm to touch.
• Aromatics– onion and garlic are used for the base flavor 
• Maggi Magic Sarap- all-in-one seasoning boosts taste
• Pepper– adds a sharp aroma and earthy flavor

How to prepare Sayote

The chayote fruit's sticky sap can irritate your skin, so it's a good idea to wear gloves when peeling and cutting it. Alternatively, you can slice off the top of the sayote and rub the cut part in a circular motion for about 30 seconds. This will turn the sticky sap into a white, foam-like substance, eliminating the stickiness.

1. Use a vegetable peeler or paring knife to peel the skin off of the squash.
2. Cut the sayote in half and then quarters lengthwise. Cut off the seed/pith with a knife or scoop it out with a spoon.
3. Slice the chayote squash into thin matchsticks about ¼ inch thick, ensuring they're uniform in size to ensure even cooking.

How to make Chayote and Egg Stir Fry

Check the recipe card below for the detailed ingredients and procedure.

1. Cook the eggs in a wide pan until set but still slightly wet, as they will continue to cook when returned to the pan. Remove from pan and keep warm.
2. Saute onions and garlic until softened and aromatic.
3. Add sayote and cook until tender-crisp. Season with Magic Sarap and pepper.
4. Add the scrambled eggs, breaking them apart as desired.

Serving and Storing Notes

• This chayote and egg stir fry is a flavorful, nutrient-packed main dish for lunch or dinner. Serve it with steamed rice, fried fish, or meat, such as lechon kawali or crispy smelt fish.
• Store leftovers in an airtight container and refrigerate for up to 3 days. Note that this dish doesn't freeze well; the sayote turns mushy when frozen and thawed.
• Reheat in a pan over medium heat or microwave at 2 to 3-minute intervals to 165 F, stirring occasionally to distribute heat evenly.