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Garden Breakfast Taco
Ah, the fried egg taco, favorite of the early-morning protein seeker and the late-night fridge raider. In this healthy twist, you start by sautéing shallots and quickly wilting some arugula. Then fry your eggs, transfer to warm corn tortillas, add your favorite red salsa, and you’re done.
Ingredients
- vegetable oil
- 2 medium shallots diced
- Kosher salt
- 2 Cup arugula
- freshly ground black pepper
- 6 large eggs
- 6 corn Tortillas
- red salsa for topping
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Directions
Set a medium nonstick skillet over medium-low heat and add a bit of oil, the shallots, and a tiny pinch of salt. Cook until the shallots soften without browning, about 4 minutes.
Add the arugula and let it wilt, tossing with a pair of tongs, about 3 to 4 minutes. Season with pepper and set aside.
Grab a small nonstick skillet, set it over medium-low heat, add a bit of oil to the center, and break in 1 egg. Season with a little salt and fry until the white is set. Repeat with the remaining 5 eggs.
Meanwhile, heat your tortillas (we do it directly over a gas flame till they’re puffed and a little blistered).
Place an egg on top of each tortilla and arrange the shallot-arugula mixture around the eggs. Spoon salsa over the top and serve right away.
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