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Author Notes: my dear friend mary, who once was miss egypt, gave me her mother’s recipe the year we offered a week of “king tut, funky tut” egyptian cooking in my kid-chef classes. the combination of dates and eggs may startle you, it does seem surprising, but why? eggs are abundant and available. a plethora of dates are natural too. i am told this dish can be found as street food, served most often in pita bread with a bit of harissa, a spicy pepper conflagration drizzled on top. believe me, despite your initial hesitation you will love it - the butter is all important (isn’t it always?) as is the sweet fried flavor of the dates combined with the soft scrambled eggs. —sauteail
- 1 pound dates, pitted and chopped
- 1/2 cup unsalted butter
- 8 large organic eggs, beaten
- handful fresh chopped parsley
- coarse sea salt to taste
- harissa sauce, if desired
- chop dates and in a medium skillet over medium heat.
- add butter. when sizzling add dates and fry till crispy.
- add in eggs and scramble till soft set.
- spoon out onto a pretty platter.
- sprinkle with fresh chopped parsley and coarse sea salt.
- serve with harissa sauce on the side.
- This recipe was entered in the contest for Your Best Brunch Eggs
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