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
15min
Prep Time
10min
Cooking Time
5min
Ingredients
9
Servings
2

Ingredients

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

Directions

  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