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!