September 29, 2017

Smitten Kitchen’s Flipped Crispy Egg Taco With Singed Greens

Recipe: Deb Perelman

Try this Flipped Crispy Egg Taco With Singed Greens recipe from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites. 

The greens are singed in a smoking-hot skillet for about 30 seconds, until they just start to crisp and collapse; the egg is fried until bubbling and crisp, and then flipped for just enough seconds so it’s still loose but will mostly stay within the confines of the taco; the tortillas are charred a little over the gas flame; and the whole mess is finished with a dollop of yogurt and as much hot sauce as makes your heart happy. Use avocado if you don’t want yogurt; use some diced tomato if you don’t like hot sauce; but, please, do not skimp on those greens and eggs.


  • Olive Oil
  • Salt and freshly ground black pepper
  • 2 small corn tortillas
  • 2 dollops of plain yogurt
  • Hot sauce
  • 1 ounce (30 grams) curly kale leaves, washed, torn into largish chunks
  • 2 eggs


Yield: makes 2 tacos

  1. Heat a small heavy skillet over the highest heat for a full minute.  Coat the bottom of the pan with a glug of olive oil, and heat the oil until it is almost smoking, about another 30 seconds. Add the greens, and be careful, because they’re going to hiss and splatter. Use tongs to press them against the bottom of the pan so they singe on one side; then flip the greens and do it again. They should begin to wilt. Transfer them to a plate, and season with salt and pepper.
  2. Again using tongs, hold the tortillas over a gas flame until they’re warmed and slightly charred. Add them to the plate with the greens. Return the heavy skillet to a very high flame, heating it for another full minute. Add a good glug of olive oil (don’t skimp; most will stay in the pan, but a stuck egg is a sad one), and heat this for another full minute. Drop your egg in, and jump back—it’s going to pop and splatter insanely. This is not for the faint of heart.
  3. If you have the nerve to get closer, you can spoon a little of the cooking oil over the egg white to help it bubble. Season well with salt and pepper, and cook until the underside is a deep-golden color and crisp, about 2 minutes. Use a thin spatula to loosen the egg carefully from the pan and flip it; cook it for another 20 seconds or so. Transfer to a plate with the other ingredients. Repeat with the remaining egg.
  4. Assemble the tacos by piling each tortilla with singed greens, placing an egg on top, then a dollop of yogurt, and a few shakes of hot sauce. Eat immediately, folding the taco as you pick it up, breaking the yolk.

Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Tags: Egg Recipe Taco