Zucchini & Fried Egg Tacos

By June 18, 2016

It's all in the timing with these tacos: nothing too tricky, but a bunch of steps are done at once for you to have hot, crispy tacos with perfectly fried eggs on top! We suggest making and enjoying two at a time.

 2-4 tortillas
 1/3-1/2 cup cooked black beans
 1 large zucchini
 1 head broccoli
 Oil (coconut, sunflower, or olive)
 Salt & Pepper
 1/2 white or red onion, minced
 a few radishes, minced
 2 tbsp apple cider vinegar
 Oil
 2 tbsp butter
 2-4 eggs
 Garnishes: Cilantro, hot sauce, shredded cheese or crumbled bacon
1

Turn your oven to 400 degrees. Chop your zucchini into semi-circle slices and your broccoli into small florets. Toss the zucchini and broccoli in a little oil, salt and pepper and spread on a baking sheet. Roast for 12 minutes, toss, and then roast for an additional 12. Remove from the oven.

2

While you're roasting the veggies, mince your onion and radish and mix together for a simple "salsa." If you want to mellow the flavor of the onion, soak it in the apple cider vinegar. You can also just use some prepared salsa!

3

Crack two eggs individually into two small bowls. In a wide skillet, place appx 1 tbsp oil and turn the heat to low and cover (just the oil in the pan-- it's got to heat up!) for 5 minutes. Take off the cover, and bring the heat to medium-high. When the oil is shimmering (less than a minute) add some butter and swirl the pan quickly so it melts. Slide one egg into the pan, and quickly repeat with the other one, trying for them not to touch. If you have a huge pan and are making 4 tacos at once, you can do all four eggs this way, or just make two eggs at a time. Cover and cook for 1 minute, then turn off heat for 1 more minute.

4

Place your tortillas on a baking sheet--either the same one you used for roasting the broccoli, wiped mostly clean, or a new one.

5

Place some beans, some zucchini and some broccoli on the tortillas, and carefully top with an egg. Broil for 1 minute, remove from the oven and top with some onion salsa, cilantro and hot sauce. Devour, then make the second batch!

Ingredients

 2-4 tortillas
 1/3-1/2 cup cooked black beans
 1 large zucchini
 1 head broccoli
 Oil (coconut, sunflower, or olive)
 Salt & Pepper
 1/2 white or red onion, minced
 a few radishes, minced
 2 tbsp apple cider vinegar
 Oil
 2 tbsp butter
 2-4 eggs
 Garnishes: Cilantro, hot sauce, shredded cheese or crumbled bacon

Directions

1

Turn your oven to 400 degrees. Chop your zucchini into semi-circle slices and your broccoli into small florets. Toss the zucchini and broccoli in a little oil, salt and pepper and spread on a baking sheet. Roast for 12 minutes, toss, and then roast for an additional 12. Remove from the oven.

2

While you're roasting the veggies, mince your onion and radish and mix together for a simple "salsa." If you want to mellow the flavor of the onion, soak it in the apple cider vinegar. You can also just use some prepared salsa!

3

Crack two eggs individually into two small bowls. In a wide skillet, place appx 1 tbsp oil and turn the heat to low and cover (just the oil in the pan-- it's got to heat up!) for 5 minutes. Take off the cover, and bring the heat to medium-high. When the oil is shimmering (less than a minute) add some butter and swirl the pan quickly so it melts. Slide one egg into the pan, and quickly repeat with the other one, trying for them not to touch. If you have a huge pan and are making 4 tacos at once, you can do all four eggs this way, or just make two eggs at a time. Cover and cook for 1 minute, then turn off heat for 1 more minute.

4

Place your tortillas on a baking sheet--either the same one you used for roasting the broccoli, wiped mostly clean, or a new one.

5

Place some beans, some zucchini and some broccoli on the tortillas, and carefully top with an egg. Broil for 1 minute, remove from the oven and top with some onion salsa, cilantro and hot sauce. Devour, then make the second batch!

Zucchini & Fried Egg Tacos

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