Arugula and Fried Egg Tacos

15 minutes
2 servings
Arugula and Fried Egg Tacos
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olive oil
1 Tbsp
4 large
baby arugula
2 cups
lemon juice
1 Tbsp
1 Tbsp
garlic, minced
1 clove
non-fat plain Greek yogurt
1 Tbsp
corn tortillas, warmed
4 six-inch
shelled pistachios, chopped
2 Tbsp
  1. In a medium non-stick skillet, heat 1-2 teaspoons olive oil over medium heat. Break eggs separately into the skillet and cook over low-medium heat until whites are completely set, and yolks begin to thicken. Carefully flip eggs and cook until desired doneness.
  2. In a medium bowl, combine arugula, lemon juice, tahini, garlic and yogurt.
  3. Place ¼ cup salad onto each tortilla and top with 1 fried egg. Sprinkle each taco with ½ tablespoon pistachios. Enjoy!