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!
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.