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Middle-Eastern Breakfast Tacos
and roasted potatoes with chermoula

Active: 30 Total: 30
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.


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


  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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  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.



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