Garden Breakfast Taco Recipe
- 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
- 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 theyre 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.
vegetable oil, shallots, kosher salt, arugula, freshly ground black pepper, eggs, corn tortillas, red salsa
Taken from www.chowhound.com/recipes/garden-breakfast-taco-31085 (may not work)