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Roasted Broccoli and Potato Tacos With Fried Eggs Recipe

Name: Roasted Broccoli and Potato Tacos With Fried Eggs
Total time: 45 min
Yield: 4
Ingredients: 1 pound large broccoli florets (about 8 cups); 1 pound fingerling or baby white potatoes, sliced crosswise 1/4-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; Salsa, sour cream, cilantro sprigs and lime wedges, for serving

NYT Cooking

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.

Ingredients

1 pound large broccoli florets (about 8 cups)

1 pound fingerling or baby white potatoes, sliced crosswise 1/4-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

Salsa, sour cream, cilantro sprigs and lime wedges, for serving

Method

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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