So the corn salad and the chimichurri sauce were actually part of last night's dinner. As I used to say my favorite thing to do is crack an egg on leftovers for breakfast. Now, it's all about the JUST egg.
Inspiration: Sandra Valvassori & Cooking Classy
Makes: 4-6 tacos | Time: 20 min
1/2 cup fresh cilantro finely chopped
3 garlic cloves, minced
1 fennel bulb, finely chopped
2 tbsp fresh oregano finely chopped
1/2 tbsp smoked paprika
1/2 tbsp crushed hot red pepper flakes or less to taste
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp freshly ground black pepper
salt to taste
2 larger ears fresh #corn, shucked
1/2 red bell pepper, finely chopped
1 heaping cup halved grape #tomatoes
1 cup diced #zucchini
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh basil
Corn Salad Dressing
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 bsp lemon juice
1 tsp agave nectar
1 garlic clove, minced
1/4 tsp each salt and freshly ground black pepper
4-6 Siete cassava flour tortillas, prepared according to the package
As much JUST egg as you want
Mix chimichurri sauce ingredients and set aside.
Mix corn salad ingredients and corn dressing ingredients separately. Pour the dressing over the salad and set aside.
Heat a pan over medium heat. Add the corn salad and JUST egg and cook until the egg is good and scrambled. I added some vegan cheese towards the end.
Scoop the filling into the prepped tortillas. Top of chimichurri sauce. Enjoy!