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Fried Egg Pitas with Arugula


Serves 2-4

Yields 4 sandwiches

  • by from Fine Cooking
    Issue 112

The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or make your own.

  • 2 white or whole wheat pitas, halved crosswise
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • 4 large eggs
  • 1/4 cup tapenade, store-bought or homemade 
  • 1 lightly packed cup baby arugula (about 3/4 oz.)
  • Kosher salt and freshly ground black pepper

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Broil the pitas on the rack until golden on one side, about 2 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When hot, break the eggs into the skillet and cook to your preferred doneness, 3 to 4 minutes for sunny side up, or flip and cook about 1 minute longer for over easy.

While the eggs are cooking, open the pitas and spread the tapenade evenly inside each. Divide the arugula among the pitas.

When the eggs are done, sprinkle them with a pinch of salt and pepper. Use a spatula to transfer each egg to a pita. Drizzle a little olive oil into each pita and serve immediately.

Serving Suggestions

Serve with a warming bowl of Tomato-Fennel Soup.

nutrition information (per serving):
Calories (kcal): 240, Fat (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 3, Protein (g): 10, Monounsaturated Fat (g): 9, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 2.5, Sodium (g): 720, Cholesterol (g): 185, Fiber (g): 3,

Photo: Scott Phillips

Genius! I grew up eating fried egg sandwiches. In fact, my sister ate a fried egg sandwich every day for about year once (not sure why). This is so much better and healthier. The tapenade really gives it a lot of flavor.

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