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cooking up a storm at the edge of the world

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Fried Dates with Eggs

Published on January 15, 2013 • Last updated July 18, 2014 by Elizabeth
dates-and-eggs

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.

Fried Dates with Eggs
by Elizabeth
A perfect combination of sweet and savoury – ideal for breakfast.
Ingredients
  • 25 grams butter
  • 250 grams whole pitted dates
  • 4 eggs
  • 4 green cardamoms
Instructions
1. Remove seeds from the green cardamoms and grind in a mortar and pestle until they are powdered.
2. Heat butter in a frying pan until melted.
3. Add dates to the frying pan and cook, stirring frequently with a wooden spoon. Mash the dates up as they soften.
4. Add the eggs to the pan and continue to stir until they eggs are cooked.
5. Transfer to a serving dish and sprinkle with the ground cardamom.6. Serve immediately with warm bread and black tea.
Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins 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.

Category: Breakfast, Recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Imam Biyaldi – The Swooning Imam
Next Post:Khobz (aka khoubz, khobez, khubez or khubooz) an Arabic flatbread recipe

Reader Interactions

Comments

  1. Andrew Petrie

    April 3, 2016 at 5:30 pm

    I had never heard of dates being fried before but , as the Americans say , You’ve sold me !

    Reply
  2. Paul Wilson

    February 19, 2015 at 1:06 am

    How interesting. Never tried such a combination.

    Reply
  3. Sam Williams

    October 30, 2014 at 4:46 pm

    I’d never have thought of this combination. I’ll have to try it this weekend

    Reply
  4. Choclette

    July 13, 2013 at 3:44 pm

    Tried this today. We had it for brunch and it was delicious. So thank you for broadening my horizons. I ought to have know better, what with my Middle Eastern roots.

    Reply
  5. Choclette

    July 10, 2013 at 1:05 pm

    Well, I think you’ve persuaded me. I am going to have to try this now, although I might use even less dates than you did. The book sounds worth a look too.

    Reply
  6. Janice Pattie

    January 15, 2013 at 8:43 pm

    Oh wow, that’s such an unusual recipe. Not something I have ever tried, well done on being brave enough to try something so different and for joining us for Breakfast Club.

    Reply
    • Elizabeth

      January 15, 2013 at 9:00 pm

      We’re a family of adventurous foodie, for sure! Both of us went ‘ooooh!’ when we saw the recipe in the book.

      Reply

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Cooking up a storm at the edge of the world

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Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

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