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.
Imam Biyaldi – The Swooning Imam
I had never heard of dates being fried before but , as the Americans say , You’ve sold me !
How interesting. Never tried such a combination.
I’d never have thought of this combination. I’ll have to try it this weekend
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.
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.
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.
We’re a family of adventurous foodie, for sure! Both of us went ‘ooooh!’ when we saw the recipe in the book.