Middle-Eastern Scramble
and roasted cauliflower with chermoula
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.
Ingredients
- 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)
- Cauliflower - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Chermoula (leftover from Tuesday) - 2/3 cup
Nutrition Facts
Prep
- 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)
- Eggs - Whisk eggs.
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Make
- Heat oven to 400F / 204C.
- On a sheet pan, toss cauliflower with oil (portion for cauliflower) and season with some salt and pepper.
- Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes.
- 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.
- Enjoy scramble with cauliflower on the side. Serve chermoula over cauliflower (and over eggs if you’d like!).
Nutrition Facts
Reviews
Ratings
14 reviews
Nice meal! Just felt a little chaotic to pull together since most everything needed to be done the night of. Used zataar in the eggs and was really nice.
0 HelpfulThis 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.
0 HelpfulLiked 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.
0 HelpfulLoved the chermula. Not a huge fan of the combo of egg, cucumber for some reason. Kids ate it up!
0 Helpful