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Fried Egg Pitas with Arugula

Scott Phillips

Yield: Yields 4 sandwiches

Servings: 2-4

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

Nutritional Information

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


  • 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.

Serve with a warming bowl of Tomato-Fennel Soup.


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Reviews (1 review)

  • Pamela816 | 09/06/2012

    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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