Open-Face Corn & Arugula Tacos with Sunny-Side-Up Eggs

You won’t miss the meat at all in these nourishing vegetarian tacos.
By / Photography By Brooke Allen | March 21, 2016

Ingredients

  • 3 tablespoons pecan or olive oil
  • 3 medium shallots, finely minced
  • 2 cloves garlic, crushed and minced
  • 2 cups sweet corn, frozen or fresh off the cob
  • 1 red bell pepper, small dice
  • 1 tablespoon chile powder
  • 2 tablespoons cumin
  • Salt and pepper
  • Juice of half a lime
  • ½ cup chopped cilantro
  • Tortillas, preferably homemade
  • Arugula
  • Eggs
  • Queso fresco

Preparation

In a medium sauté pan, heat oil over medium-high heat. Add shallot and cook until translucent. Add garlic and cook about 1 minute. Do not allow garlic to brown. Add corn and cook until corn starts to turn slightly golden. Add bell pepper, chile powder, cumin and a dash of salt and black pepper. Cook until heated through. Remove from heat and stir in lime juice and cilantro.

To serve: Top each tortilla with a generous portion of corn mixture and a handful of arugula. Cook eggs to desired doneness and add one or two to each tortilla. Sprinkle with queso fresco. Serve immediately.

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Ingredients

  • 3 tablespoons pecan or olive oil
  • 3 medium shallots, finely minced
  • 2 cloves garlic, crushed and minced
  • 2 cups sweet corn, frozen or fresh off the cob
  • 1 red bell pepper, small dice
  • 1 tablespoon chile powder
  • 2 tablespoons cumin
  • Salt and pepper
  • Juice of half a lime
  • ½ cup chopped cilantro
  • Tortillas, preferably homemade
  • Arugula
  • Eggs
  • Queso fresco
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