Roasted Corn and Fried Egg Tacos

• eggs↗4
• melty quesadilla-style cheese↗1 cup
• frozen roasted corn↗1 cup

  (see notes)

• tortillas3
• refried black beans↗0.5 cup
• pickled red onions↗0.25 cup
• chopped cilantro0.25 cup
• Cotjia cheese↗0.25 cup
• aji verde, zhoug, or salsa verde

Step-by-step instructions

1. 1

   Heat a nonstick or cast iron skillet over medium heat. Add your cheese in a ring shape.

2. 2

   Once it starts to melt a little bit, crack an egg directly into the center.

3. 3

   Spoon a bit of roasted corn around the edge of the egg.

4. 4

   Use a spatula to pull the edges in a bit once the cheese starts to get golden brown; you don’t have to do this, but I find that it helps to contain the egg a bit and expose those golden brown lacy edges.

5. 5

   Cover and let it cook for a minute or two.

6. 6

   When the egg is cooked to your liking (I prefer it with the whites set and the yolk still a bit runny), transfer the egg to tortilla with refried black beans.

7. 7

   Finish with pickled onions, cilantro, Cotija, and your sauce of choice. The crispy cheese edge. The runny yolk. The creamy beans, spicy sauce, tangy onions. Oh my word. YUM.