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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
pound dates, pitted and chopped
cup unsalted butter
large organic eggs, beaten
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