Middle-Eastern Breakfast Tacos | Cook Smarts

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, taco-sized corn or flour
• 4 oz Cheese, feta, crumbled
• for serving Yogurt, plain or Greek
• 1 lb Potatoes, Russet or Yukon gold, cubed (sub fingerling or new potatoes)
• for roasting Foil
• 2/3 cup Chermoula (leftover from Tuesday)