Fried Egg Pitas with Arugula

 

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.

What you will need

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

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