Arugula and Fried Egg Tacos

Bright and peppery arugula dressed in a creamy tahini dressing gives fried eggs some life in this quick and simple wrap that’s perfect for any time of day.

Total Time
Prep Time
Cooking Time


1 Tbsp olive oil
4 large eggs
2 cups baby arugula
1 Tbsp lemon juice
1 Tbsp tahini
1 clove garlic, minced
1 Tbsp non-fat plain Greek yogurt
4 six-inch corn tortillas, warmed
2 Tbsp shelled pistachios, chopped


  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!

Nutritional Information

Makes 2 servings
Per Serving
  • Calories: 400
  • Total fat:    25g
  • Saturated fat: 5g
  • Carbohydrate: 23g
  • Dietary Fiber:   4g
  • Protein: 20g
  • Cholesterol: 370mg
  • Sodium: 190mg

Myplate Equivalents

Protein: 3 oz
Grain: 1 oz
Fruit: 0
Vegetable: 0.5 cup
Dairy: 0