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
Ingredients
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1 pound
dates, pitted and chopped
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1/2 cup
unsalted butter
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8
large organic eggs, beaten
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handful
fresh chopped parsley
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coarse sea salt to taste
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harissa sauce, if desired
Directions
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chop dates and in a medium skillet over medium heat.
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add butter. when sizzling add dates and fry till crispy.
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add in eggs and scramble till soft set.
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spoon out onto a pretty platter.
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sprinkle with fresh chopped parsley and coarse sea salt.
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serve with harissa sauce on the side.
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