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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Mina Ranabhat
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids loved the crispy roasted broccoli and potatoes.
Ken Dance
[email protected]I'm not a big fan of broccoli, but I loved these tacos. The roasting process really brings out the sweetness of the broccoli.
Nika Stevenson
[email protected]These tacos are so good, I could eat them every day!
Alexandra Fox
[email protected]I love that this recipe uses roasted broccoli and potatoes. It's a great way to get your veggies in.
NOMAN HASAN
[email protected]These tacos are a great way to change up your taco night routine.
Badea Irina
[email protected]Delicious and easy to make!
Abdul Rain
[email protected]These tacos are a great way to use up leftover roasted broccoli and potatoes. They're also a great way to get your kids to eat their vegetables.
Frinty Lanzy
[email protected]I was looking for a new taco recipe and I'm so glad I found this one. These tacos are so flavorful and satisfying. I will definitely be making them again.
Jack Solano
[email protected]These tacos are amazing! The combination of roasted broccoli, potatoes, and fried eggs is perfect. I love that I can make them ahead of time and just reheat them when I'm ready to eat.
Zoya KC
[email protected]I've made these tacos several times now and they're always a hit. They're so versatile, too. I've used different types of tortillas, cheeses, and toppings, and they've always turned out great.
Daniela Aparicio
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids loved the crispy roasted broccoli and potatoes, and they didn't even notice the healthy spinach in the tortillas.
Mamta Jayswal
[email protected]I'm not a huge fan of broccoli, but these tacos changed my mind. The roasting process brings out the sweetness of the broccoli and makes it really tasty.
Gina Mcgill
[email protected]These tacos are so easy to make and they're absolutely delicious. I love that I can use up leftover roasted broccoli and potatoes to make a quick and healthy meal.
Raf J
[email protected]I made these tacos for a party and they were gone in minutes! Everyone loved the unique combination of flavors and textures. The roasted broccoli and potatoes were a great way to get my guests to eat their veggies.
X Hassaan
[email protected]These tacos were a hit with my family! The roasted broccoli and potatoes were perfectly crispy and flavorful, and the fried eggs added a richness and creaminess that took the dish to the next level. I'll definitely be making these again soon.