Sheet Pan Egg Tacos
life is hard; food doesn't have to be
I made these for quick dinner Sunday night after sharing them with college friends during a private cooking class. Absolutely add these to your weekend brunch menu. Scale as needed.
Ingredients
8 small corn tortillas
grated cheese - more is better!
8 large eggs
a jar of salsa verde, regular salsa - or make your own:
about 10 small husked tomatillos
1 jalapenĚo, halved and seeded
1 small onion, sliced
2-3 T oil
sea salt
lime juice
optional
fresh cilantro
fresh limes for pop of acid
slices of radishes for color
anything fermented!
Instructions
If not using jarred salsa: Arrange oven rack 6 inches from broiler; heat broiler. On a sheet pan, toss tomatillos, jalapenĚo, onion, oil, and generously salt everything. Broil until tender and charred in spots, 8 to 10 minutes. Transfer to blender. Add cilantro and lime juice, if desired, to blender and puree until smooth. Taste and adjust - probably needs more salt. I made the salsa verde in advance.
Meanwhile, place tortillas on second baking sheet. Make a well of cheese in center of each tortilla; crack an egg in each well. Broil on middle rack to desired doneness, 4 to 6 minutes for runny yolks. I took mine out earlier. The kids wanted hard yolks.
When I made them with my college friends, the pan was lower in the oven. To cook the yolk further, we flipped the egg/tortilla upside down in a hot skillet with butter to cook it further. ÂŤLet it be known Iâm Team Runny Yolk foreverrrrr.Âť
Serve salsa verde with tacos; top with radishes or anything else fresh or fermented found in your fridge, a squeeze of lime and sprinkled with cilantro if desired.
More extras that sound lovely: salsa, avocado, sliced green onions.
Life is hard; food doesnât have to be.
Julie