ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS
These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you're short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.
Provided by Kay Chun
Categories brunch, dinner, easy, lunch, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. On a large rimmed baking sheet, combine broccoli, potatoes, scallions and garlic with the paprika and 6 tablespoons oil. Season with salt and pepper, toss to coat, then spread in an even layer. Roast, undisturbed, until tender and charred in spots, 30 minutes.
- Stack tortillas and wrap tightly in aluminum foil. Five minutes before the vegetables are done, transfer foil-wrapped tortillas to the oven to warm up.
- Just before serving, heat 2 tablespoons oil over medium heat in a 12-inch nonstick or cast-iron skillet. Crack in 4 eggs and fry until whites are set and yolks are still runny, about 5 minutes. Transfer to a large plate. Repeat with remaining oil and eggs.
- Divide vegetable filling and avocado among the tortillas and top each with an egg. Spoon over some salsa and sour cream and garnish with cilantro sprigs. Fold over tortillas to form tacos or enjoy with forks and knives. Serve with lime wedges.
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Thathsarani Perera
[email protected]I'm not a big fan of broccoli, but I loved these tacos! The roasting process brings out the sweetness of the broccoli, and the potatoes and eggs add a nice balance of flavors.
Neelam Tamang
[email protected]These tacos are so easy to make, and they're packed with flavor. I love that I can use up leftover broccoli and potatoes in this recipe.
nurmohammad asif
[email protected]I love the combination of flavors in these tacos. The roasted broccoli and potatoes are savory and earthy, while the fried eggs add a creamy richness.
Jafari Sajad
[email protected]These tacos are a great way to use up leftover broccoli and potatoes.
Mehar Jamil
[email protected]I've made these tacos several times now, and they're always a hit.
Rekha Thapa
[email protected]These tacos are so delicious and satisfying. I love the crispy roasted potatoes and the creamy fried eggs.
Mhiz Gold
[email protected]I made these tacos for a party, and they were a huge success. Everyone loved them!
Rupok Sagor
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids loved the roasted broccoli and potatoes, and they didn't even notice the spinach in the salsa verde.
SHOSAL MATOBBER
[email protected]I'm not a big fan of broccoli, but I loved these tacos! The roasting process brings out the sweetness of the broccoli, and the potatoes and eggs add a nice balance of flavors.
Boniface Okumu
[email protected]These tacos are so easy to make, and they're packed with flavor. I love that I can use up leftover broccoli and potatoes in this recipe.
Julie Heidemann
[email protected]I love the combination of flavors in these tacos. The roasted broccoli and potatoes are savory and earthy, while the fried eggs add a creamy richness.
Redeem Vurxeyz IG
[email protected]These tacos are a great way to use up leftover broccoli and potatoes.
Sarfaraz Ali
[email protected]I've made these tacos several times now, and they're always a hit.
Tazib Khun
[email protected]These tacos are so delicious and satisfying. I love the crispy roasted potatoes and the creamy fried eggs.
Maybejustan unknowngirl2022
[email protected]I made these tacos for a party, and they were a huge success. Everyone loved them!
Masud Khandokar
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids loved the roasted broccoli and potatoes, and they didn't even notice the spinach in the salsa verde.
Nombulelo Nombekela
[email protected]I'm not a big fan of broccoli, but I loved these tacos! The roasting process brings out the sweetness of the broccoli, and the potatoes and eggs add a nice balance of flavors.
Mzwakhe Ndlovu
[email protected]These tacos are so easy to make, and they're packed with flavor. I love that I can use up leftover broccoli and potatoes in this recipe.
Tshiamo Tshimomo Ntsheno
[email protected]I love the combination of flavors in these tacos. The roasted broccoli and potatoes are savory and earthy, while the fried eggs add a creamy richness. The salsa verde is the perfect finishing touch.
NANA BONSU
[email protected]These tacos were a hit with my family! The broccoli and potatoes were roasted to perfection, and the fried eggs added a delicious richness. I will definitely be making these again.