I recently borrowed a copy of Sally Butcher’s Veggiestan: a vegetable lover’s tour of the middle east and fell in love with it. It’s full of so many amazing recipes I am going to have to buy a copy of my very own. One of the recipes which caught the eye of both myself and my partner was that for fried dates with eggs. Fried dates with eggs?? Who would have thought!? We knew we had to try it right away for our lazy Sunday morning breakfast. Delicious!
What a fantastic combination of flavours and textures. It’s sweet and savoury and filling and simply wonderful. Served with warm khobez and black tea we were transported from our cold Shetland kitchen far away to the middle east, albeit briefly. We’re not used to eating so many dates in one go, so they did start to get a bit sickly sweet after awhile. We think that halving the quantity of dates and doubling the eggs would make a better date:egg ratio, so this is our adaptation of Butcher’s recipe.
- 25 grams butter
- 250 grams whole pitted dates
- 4 eggs
- 4 green cardamoms
Prep time: Cook time: Total time: Yield: serves 2
I am submitting this recipe to Fuss Free Flavours’ Breakfast Club, hosted this month by Janice from Farmersgirl Kitchen. This food blogger’s challenge is a blog hop, so do have a look at what some other foodies are making for breakfast.