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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.

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Ingredients

Servings:
4
Metric
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

Nutrition Facts

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

  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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Make

  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!).

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