Roasted Broccoli and Potato Tacos With Fried Eggs Recipe (2024)

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?

Broccoli florets and chopped alliums need a mere 8 to 12 minutes at 450 F. Add them at the end of roasting, or do them separately and you will have more control over how charred you like them. Also, do not crowd the baking sheet.

Using tortillas does not mean it’s a taco...

We thought this was terrific. Halved the recipe as there were two of us. Easy and sumptuous! Will make again and again.

I liked this too! Little messy to eat A dollop of plain yogurt really brought it together- what is not to like about charred broccoli?

I didn’t know we were out of potatoes so subbed mushrooms, cooked along with the broccoli. Still excellent! I loved the charred broccoli with the egg yolk. Topped with some fresh homemade spicy pico. Super satisfying.

I opted to scramble the eggs rather than fry them, making it easier to eat like a taco. I added some cheese and salsa. I would make this again!

Veggies were really nice but the components of this did not work together

I cooked the vegetables exactly as the directions specified but many were burnt. We enjoyed the non-burnt ingredients and will make again with a note-to-self.

I replaced the broccoli with brussels sprouts (quartered) and they worked great. But like others commenting below, 15 min was enough for the scallions and sprouts.

This was a great recipe, today I made it again, but I did not have broccoli , so I roasted corn, onion and pepper with the potato, excellent

Or try much more sophisticated and delicious potato tacos with avocado sauce.

There's nothing wrong with this dish, but nothing great, either. It's kind of like I pulled together some leftovers, but without the convenience of leftovers. As a vegetarian option if you're making tacos for a crowd that's mostly meat-eaters, it might be a welcome variation on the usual "here are some beans for you" nod to the vegetarians in the group. But I don't think I'll prepare it again as a main featured entree.

Per a previous reviewer, I put the potatoes and broccoli on two separate sheets and roasted the potatoes (30 mins) twice as long as broccoli (15 mins). The scallions crisped up nicely! The whole thing did fall apart on the corn tortillas, but the flavor was good, so would try it again as tostadas and plan for forks.

Made this but 450 for 30 minutes is an insanely long time for the broccoli and scallions. 10-12 minutes will work. Put them on a second pan and add them to the oven after potatoes have been going for about 15 minutes.

Bake broccoli and potatoes together

Made a thin scramble egg and used it to line the taco. I will try thin plantain, roasted instead of potato. The broccoli was good (smoked paprika the key). Don’t forget sour cream and a dash of taco sauce if it suits you. This was easy and tasty.

Roasted broccoli is my go-to snack: I make it every other day. I do it at 450 degrees for ten minutes, and get a crisp-tender, lightly charred result that is perfect. If I roasted them for 30 minutes (three times as long), they would be burnt beyond recognition.

Delicious! I doubled the garlic. I used chipotle hot sauce instead of salsa. Really tasty!

Idk what the other reviewers are saying- this was delicious! I don’t think the eggs were necessary but the broccoli-potato-avocado combo was great. Added cilantro and lime as toppings. Hot sauce on top.

Super easy and super yummy. I fried the egg in olive oil and 1/4 tsp—smoked paprika on high, splattering the piping hot oil over the egg, frying it on both sides without having to turn it over. Topped the whole thing with a bit of homemade chile-crisp condiment to add more spiciness.Unfortunately, I over-roasted the broccoli, spring onions, and garlic ;( (made it for one, perhaps I should have roasted it in 1/4 the time?). Still, it turned it awesome! Thank u.

This was excellent! The cooking time indicated is a bit too long though, at least in my oven. Shoot for 25 minutes or so to avoid burning the broccoli.

Switched the broccoli with lady fingers, asparagus and green beans.Cooked the whole thing in a frying pan, cause I had some leftover potatoes which didn’t require baking. For the eggs I chose another nyt.cooking recipe: eggs fried in smoked paprika oil. Had no sour cream, used a leftover green goddess dip instead. Turned out delicious! Thx nyt.cooking.