Crispy Egg Tacos with Nutty Crunch

Place a medium non-stick skillet over medium heat. Add hazelnuts, almonds, and pistachios. Cook, shaking the pan occasionally, until the nuts are toasted and aromatic, about 2 to 3 minutes. Once cooled, chop coarsely and transfer to a medium bowl.

In the same skillet, toast the sesame seeds similarly, cooking for about 1 minute. Transfer to the bowl with the nuts.

Add coriander and cumin seeds to the same skillet and cook, shaking the pan frequently, until they are fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder. Once cooled, crush or process them. Add to the bowl and toss everything together.

In a small bowl, whisk together tahini, lemon juice, water, yogurt, garlic, and lemon zest. Season with salt and black pepper to taste. Add arugula and toss to combine just before serving.

Place the non-stick skillet back over medium heat, add 1 to 2 teaspoons of oil, and once hot, add 1 or 2 cracked eggs. Season with salt to taste. Cook for 2 minutes, cover with foil, and cook for an additional 2 to 3 minutes, or until the desired doneness is reached. Repeat with the remaining eggs.

Serve the dressed salad in warmed tortillas topped with fried eggs and the nut mixture.