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    Home » Recipes » Main Dish

    El Salvador Flor de Izote (yucca flower with eggs)

    May 28, 2015 By Darlene at International Cuisine

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    El Salvador flor de izote con huevos makes use of their national flower.  This is a beautiful flower when in full bloom. Here in the states it is called the Lord's candle or the Spanish bayonet. The delicate petals after the stamen is removed and boiled are delicate treats with a flavor similar to the leaves of an artichoke closest to the heart.  This recipe is very labor intensive and to find the flower may prove difficult.  For me, they grow where I live here in high desert, so I was thrilled to make the recipe.

    El Salvador Flor de izoteDid you know that indigo was the most important crop in El Salvador during colonial times?  Indigo comes from a plant called Anil.  the extraction of the die is done by pressing the plant with bare feet.  Anil is the Spanish word for Indigo.  If you would like to learn more about this little Central American country be sure to check out "Our Journey to El Salvador".  There you can also find more authentic recipes to go with your El Salvador flor de izote. I highly recommend the El Salvador refried beans, they are the best I have had.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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    5 from 3 votes

    El Salvador Flor de Izote (yucca flower with eggs)

    A wonderful dish that tastes a bit like artichoke.
    Course Main Dish
    Cuisine El Salvador
    Prep Time 1 hour
    Cook Time 15 minutes
    Total Time 1 hour 15 minutes
    Servings 4
    Calories 120kcal
    Author International Cuisine

    Ingredients

    • 1 flor de Izote
    • 6 eggs
    • 1 onion diced
    • 1 red bell pepper diced
    • 1 tomato diced
    • salt and pepper to taste

    Instructions

    • Remove the stamen from each flower of the izote
    • Rinse the petals
    • Put in boiling water for 5 minutes and set aside
    • In a frying pan, saute the onion for a few minutes along with the bell pepper and tomato until soft.
    • Add in the eggs and scramble
    • Add salt and pepper to taste
    • Add in the izote petals and stir to incorporate to heat through.
    • Serve warm with some refried beans, Enjoy!

    Nutrition

    Calories: 120kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 98mg | Potassium: 267mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1544IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 1mg

     

    More El Salvador

    • El Salvador Pupusa (masa cake)
    • El Salvador Curtido (Cabbage Slaw)
    • El Salvador Salsa Roja (Red Sauce)
    • El Salvador Refried Beans
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    Filed Under: El Salvador, Main Dish, Recipes

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