For one taco you’ll need a corn tortilla, a small diced shallot, a small handful of arugula, a large egg, some oil, salt, freshly ground pepper, and your favorite red salsa. Set a small nonstick skillet over medium-low heat and add the shallot and a tiny pinch of salt. Cook until it softens without browning, about 4 minutes. Add the arugula and let it wilt, tossing with a pair of tongs, about 3 to 4 minutes. Season with pepper. Make a small nest in the skillet, add a bit more oil to the center, and break in the egg. Fry until the white is set. Heat your tortilla (we do it directly over a gas flame till it’s puffed and a little blistered), place the egg on top, and arrange the shallot-arugula mixture around it. Spoon salsa over the top and serve right away.