MEATLESS MEALS 101: ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS
This Kay Chun recipe came straight from the pages of the New York Times. Every Saturday, the Times publishes a set of 5 recipes to set us up for what to cook that week. I’ve never followed it every day of the week but there’s always an irresistible recipe. Take this one. It features frozen Broccoli florets, lovely little Fingerling potatoes that have been halved, and scallions all of which take on a wonderful char as they cook away on a sheet pan. Add to this smoky paprika and there’s something campfire about them even though the only fire they’ve been through is the one in your oven. The roasted broccoli, potato, and scallion mixture graces a 6-inch corn tortilla which is topped by a fried egg! It’s hard to beat just as it is, but Ms. Chun recommends all the usual trappings of the taco—sour cream, salsa, avocado, and lime wedges.
TACOS ARE INCREDIBLY VERSATILE AND THIS RECIPE IS LIVING PROOF.
Fillings for Tacos are practically limitless. That’s one reason why Tacos are 
incredibly popular worldwide. They’ve become a symbol of Mexican cuisine and culture, celebrated for their versatility, flavor, and the ease with which you can make them. The exact origin of the Taco is hard to pin down. Dating back centuries, the evolution of the Taco involves many influences. The concept of wrapping food in a tortilla dates back thousands of years in Mesoamerica. Corn tortillas, the foundation of the Taco, have been a food staple for just as long. The arrival of the Spanish in the 16th century brought huge changes to what the Aztecs and the Mayans ate. The Spaniards introduced beef, pork, chicken, and dairy products to Mexico hence the enormous range of fillings of today’s Tacos—including combinations like today’s Broccoli, Potatoes, and Scallions. For a complete history of the Taco, it’s hard to beat “Tacopedia: The Taco Encyclopedia” by Deborah Holtz and Juan Carlos Mena with Rene Redzepi (Phaidon 2015) Here’s the link to purchase the book https://amzn.to/3OWkPMg
HERE’S TODAY’S RECIPE AND AFTER IT SOME OTHER TAKES TO MAKE ANY DAY OF THE WEEK TACO TUESDAY.
ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS
Roasted broccoli, potato, scallions grace a 6-inch corn tortilla which is topped by a fried egg! It’s hard to beat just as it is, but you can add all the usual trappings of the taco—sour cream, salsa, avocado, and lime wedges.
Ingredients
- 1 pound large broccoli florets (about 8 cups)
- 1 pound fingerling or baby white potatoes, sliced crosswise ¼-inch thick (about 4 cups)
- 1 bunch scallions (8 ounces), cut into 1-inch pieces (about 2 cups)
- 3 large garlic cloves, thinly sliced
- 2 teaspoons smoked paprika
- 10 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 8 (6-inch) corn tortillas
- 8 large eggs
- 2 avocados, cut into wedges
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.
- Step 4 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.
Click on the Photos to go straight to these recipes;
Ina Garten’s Roasted Salmon Tacos and How to find the perfect Avocado to make them.
