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Middle-Eastern Breakfast Tacos
and roasted potatoes with chermoula

Active: 30 min Total: 30 min

Breakfast for dinner gets a Middle-Eastern twist in tonight's fast, customizable meal.
Smarts: Use store-bought Ras El Hanout or make it yourself using our recipe here. The eggs would also be great with Za'atar, if that is something you keep on hand.

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Ingredients

Servings:
4
Metric
Middle-Eastern Breakfast Tacos:
  • Cucumbers - 8 oz, chopped
  • Tomatoes, medium - 1, diced
  • Eggs - 8
  • Milk - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Ras-el-Hanout - 2 tsp (sub Dukkah or any pre-mixed Middle-Eastern spice blend)
  • Tortillas, taco-sized corn or flour - 8
  • Cheese, feta - 4 oz, crumbled
  • Yogurt, plain or Greek - for serving
Roasted Potatoes with Chermoula:
  • Potatoes, Russet or Yukon gold - 1 lb, cubed (sub fingerling or new potatoes)
  • Oil, cooking - 1 Tbsp
  • Foil - for roasting
  • Chermoula (leftover from Tuesday) - 2/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cucumbers / Tomatoes / Potatoes - (If prepping right before cooking, get oven heating first.) Prep as directed.
  2. Eggs - Whisk together eggs and milk.

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Make

  1. Heat oven to 450F / 232C.
  2. On a sheet pan, toss potatoes with oil (portion for potatoes). Cover pan tightly with foil. Roast for 10 minutes to let potatoes start cooking.
  3. After 10 minutes, remove foil from potatoes and flip with a spatula. Season with some salt and pepper.
  4. Return potatoes to the oven and continue roasting until tender, 10 to 15 minutes more.
  5. When potatoes are nearly finished roasting, heat a large nonstick pan with oil (portion for tacos) over medium heat. Add eggs and stir gently to scramble until cooked to your liking, 4 to 6 minutes. In the last minute of cooking, season eggs with some salt and pepper. Top with Ras-el-Hanout.
  6. Warm tortillas according to package directions.
  7. Assemble tacos by filling tortillas with eggs, crumbled feta, cucumbers, tomatoes, and yogurt.
  8. Serve chermoula over potatoes (it’s great in the tacos too!).
  9. Enjoy tacos with potatoes on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (15)
Gluten-free (2)
No ratings yet.
Paleo (0)
Vegetarian (2)

13 reviews

Really loved the chermoula sauce - I would eat that on just about anything!

By: Jenna
Posted: Oct 11, 2020
Diet: Original
0 Helpful

Used fingerling potatoes and cooked them in the airfryer at 375 ~15 minutes. So tasty!

By: Julie
Posted: Sep 12, 2020
Diet: Original
0 Helpful

This was really good overall. I agree with the commenter who didn’t love the cucumber/egg combo - something about the texture didn’t work for me. But the flavors were great here, and this was a fun take on breakfast tacos.

By: Melissa
Posted: Sep 08, 2020
Diet: Original
0 Helpful

Liked an earlier suggestion to include the potatoes in the tacos. Chopped the tomatoes and cucumbers super tiny and I think I like that better than if they had been big. Should have doubled the chermola sauce when we made it - ran out of that well before we were done with the tacos.

By: Jennifer
Posted: Sep 03, 2020
Diet: Original
0 Helpful

Loved the chermula. Not a huge fan of the combo of egg, cucumber for some reason. Kids ate it up!

By: Markell
Posted: Aug 31, 2020
Diet: Vegetarian
0 Helpful

Didn't make the full thing but enjoyed the parts I did and would make again.

By: Christine
Posted: Aug 29, 2020
Diet: Gluten-free
0 Helpful