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.
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.
After 10 minutes, remove foil from potatoes and flip with a spatula. Season with some salt and pepper.
Return potatoes to the oven and continue roasting until tender, 10 to 15 minutes more.
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.
Warm tortillas according to package directions.
Assemble tacos by filling tortillas with eggs, crumbled feta, cucumbers, tomatoes, and yogurt.
Serve chermoula over potatoes (it’s great in the tacos too!).