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

1. Set a medium nonstick skillet over medium-low heat and add a bit of oil, the shallots, and a tiny pinch of salt.
2. Cook until the shallots soften without browning, about 4 minutes.
3. Add the arugula and let it wilt, tossing with a pair of tongs, about 3 to 4 minutes.
4. Season with pepper and set aside.
5. Grab a small nonstick skillet, set it over medium-low heat, add a bit of oil to the center, and break in 1 egg.
6. Season with a little salt and fry until the white is set.
7. Repeat with the remaining 5 eggs.
8. Meanwhile, heat your tortillas (we do it directly over a gas flame till theyre puffed and a little blistered).
9. Place an egg on top of each tortilla and arrange the shallot-arugula mixture around the eggs.
10. 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)