Middle-Eastern Breakfast Tacos
and roasted potatoes with chermoula

Name: Middle-Eastern Breakfast Tacos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Cucumbers, chopped; 1 Tomatoes, medium, diced; 8 Eggs; 2 Tbsp Milk; 1 Tbsp Oil, cooking; 2 tsp Ras-el-Hanout (sub Dukkah or any pre-mixed Middle-Eastern spice blend); 8 Tortillas, gluten-free taco-sized corn; 4 oz Cheese, feta, crumbled; for serving Yogurt, plain or Greek; 1 lb Potatoes, Russet or Yukon gold, cubed (sub fingerling or new potatoes); 1 Tbsp Oil, cooking; for roasting Foil; 2/3 cup Chermoula (leftover from Tuesday)

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Dependency

Kofta Burger with Chermoula Mayo

Ingredients

Metric

Servings:

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, gluten-free taco-sized corn - 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

Prep

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

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Make

Heat oven to 450F / 232C.
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!).
Enjoy tacos with potatoes on the side.

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