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Middle-Eastern Scramble
and roasted cauliflower 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 Scramble:
  • Shallots - 3 cloves , diced
  • Baby spinach - 4 oz , chopped
  • Eggs - 8
  • Oil, cooking - 1 Tbsp
  • Ras-el-Hanout - 2 tsp (sub Dukkah or any pre-mixed Middle-Eastern spice blend)
Roasted Cauliflower with Chermoula:
  • Cauliflower - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Chermoula (leftover from Tuesday) - 2/3 cup


  1. Cauliflower / Shallots / Spinach (If prepping right before cooking, get oven heating first.) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Eggs - Whisk eggs.

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  1. Heat oven to 400F / 204C.
  2. On a sheet pan, toss cauliflower with oil (portion for cauliflower) and season with some salt and pepper.
  3. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes.
  4. When cauliflower is nearly finished roasting, heat a large nonstick pan with oil (portion for scramble) over medium heat. Add shallots and spinach and saute until spinach is wilted, 2 to 3 minutes. Pour eggs into skillet and stir them gently to scramble, 4 to 5 minutes. In the last minute of cooking, season eggs with some salt and pepper. Top with Ras-el-Hanout.
  5. Enjoy scramble with cauliflower on the side. Serve chermoula over cauliflower (and over eggs if you’d like!).



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