Ingredients
| olive oil |
1 Tbsp
|
| eggs |
4 large
|
| baby arugula |
2 cups
|
| lemon juice |
1 Tbsp
|
| tahini |
1 Tbsp
|
| garlic, minced |
1 clove
|
| non-fat plain Greek yogurt |
1 Tbsp
|
| corn tortillas, warmed |
4 six-inch
|
| shelled pistachios, chopped |
2 Tbsp
|
Directions
- 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.
- In a medium bowl, combine arugula, lemon juice, tahini, garlic and yogurt.
-
Place ¼ cup salad onto each tortilla and top with 1 fried egg. Sprinkle each taco with ½ tablespoon pistachios. Enjoy!