Garden Breakfast Taco

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