Roasted Broccoli and Potato Tacos With Fried Eggs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound large broccoli florets (about 8 cups)
- 1pound fingerling or baby white potatoes, sliced crosswise ¼-inch thick (about 4 cups)
- 1bunch scallions (8 ounces), cut into 1-inch pieces (about 2 cups)
- 3large garlic cloves, thinly sliced
- 2teaspoons smoked paprika
- 10tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 8(6-inch) corn tortillas
- 8large eggs
- 2avocados, cut into wedges
- Salsa, sour cream, cilantro sprigs and lime wedges, for serving
Nutritional analysis per serving (4 servings)
833 calories; 60 grams fat; 10 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 8 grams polyunsaturated fat; 58 grams carbohydrates; 18 grams dietary fiber; 7 grams sugars; 25 grams protein; 1418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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.
Private Notes
Comments
We enjoyed this meal without using taco shells. Easy to make! Something to note is mixing all those ingredients on the same baking sheet, the scallions and garlic were totally charred, the broccoli edged into burnt while the potatoes were still cooking, so I would suggest a separate sheet for the potatoes.
Not crazy about this one. I made it exactly as instructed. All the parts of it are tasty but put them together and it's not great. Sorry.
Weird one. Potatoes work, but why would you want a taco full of charred roasted broccoli?
Really good, interesting take. used about 2/3 of the ingredients and added red peppers. put them on one sheet pan and they all needed to be cooked the amount in the recipe - you want your broccoli crisp. checked mine at 20 min and it was not ready. Didn't use the egg, dressed like a regular taco - cotija cheese, sour cream/Skyr, cilantro, lime juice, pico/tomatillo salsa, avocado. Will definitely make again.
IMO, the amount of olive oil is excessive. 6T of olive oil for the veggies - they’re swimming in it. 2T for frying eggs? For those of us who are dieting or maintaining our weight, this is a potentially low fat meal but for the amount of olive oil. Try one or 2 tablespoons for the veggies and a spritz of olive oil spray for the eggs
This recipe is a favorite. I don't always have the avocados, and sometimes I substitute onion wedges for the scallions. I use burrito-size flour tortillas. Adding the salsa and sour cream (or greek yogurt) makes these "tacos" more delicious.
Advertisement