Garden Breakfast Taco

Name: Garden Breakfast Taco
Prep time: 20 min
Total time: 30 min
Yield: 6 tacos
Ingredients: Vegetable oil; 2 medium shallots, diced; Kosher salt; 2 cups arugula; Freshly ground black pepper; 6 large eggs; 6 corn tortillas; Red salsa, for topping

Breakfast Tacos Mexican Vegetarian Arugula Fusion Easy

Save (13)

Rate

6 tacos Easy

Total: 30 mins Active: 20 mins

0 Ratings

Ingredients (8)

Vegetable oil
2 medium shallots, diced
Kosher salt
2 cups arugula
Freshly ground black pepper
6 large eggs
6 corn tortillas
Red salsa, for topping

Try Amazon Fresh

Get fresh food news delivered to your inbox

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.

This recipe was featured as part of our 7 Fried Egg Breakfast Tacos.

by Chris Rochelle

Instructions

1Set 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.
2Add the arugula and let it wilt, tossing with a pair of tongs, about 3 to 4 minutes. Season with pepper and set aside.
3Grab 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.
4Meanwhile, heat your tortillas (we do it directly over a gas flame till they’re puffed and a little blistered).
5Place 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.

Photo by Chris Rochelle

Load Comments

Recommended from Chowhound

Handcrafted Chocolate Bonbons at Stick With Me Sweets

(01:45)

Video from Cities

At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits. In the words of the chef, handcrafted chocolate is the sweetest way to tell somebody “stick with me”.