1 ½ teaspoons canola oil
2 ½ tablespoons lower-sodium taco seasoning, divided
1 cup thinly sliced multicolored baby peppers
1 cup multicolored cherry tomatoes
½ cup thinly sliced scallions, whites and greens separated
4 (6 inch) whole-wheat flour tortillas
¾ cup finely shredded pepper Jack cheese
8 large eggs, divided
Pinch of salt
Cilantro sprigs, thinly sliced red onion and/or lime wedges for garnish (optional)
Line the basket of your air fryer with foil. Whisk oil and 1 tablespoon of taco seasoning together in a medium bowl. Add peppers, tomatoes and scallion whites; toss to coat. Place on the foil in the air-fryer basket. Cook air fryer to 400℉ until the vegetables are slightly tender and lightly browned, about 8 minutes. Remove by grasping the foil and lifting from the basket, then gather the foil around the vegetables to form a pouch. Set aside to keep warm.
Preheat the air fryer to 320℉ for 10 minutes. Meanwhile, place each tortilla in a 4-inch-diameter shallow ramekin or heatproof bowl, pressing the tortilla to fit it into the bottom. Sprinkle each tortilla with 3 tablespoons of shredded cheese and crack 2 eggs on top. Sprinkle each ramekin evenly with salt and with the remaining 1 1/2 tablespoons taco seasoning.
Once the air fryer is preheated, carefully line the basket with a large piece of foil that will extend beyond the ramekins to act as handles later. Place the ramekins on the foil, folding excess foil inside the basket, out of the way. Cook, in batches as needed, until the egg whites are set and yolks are still runny, about 10 minutes. Carefully grasp the foil handles to lift the hot ramekins out of the basket.
To serve, spoon 1/4 cup of the vegetables over each ramekin. Garnish with scallion greens, cilantro, red onion and/or lime wedges, if desired.
Nutritional Facts (per serving)