Dates and eggs make a sweet-and-savory breakfast with Iranian inspiration. This small-batch version uses thinly sliced, pitted Mazafati dates, gently softened onion and olive oil. Choose either soft scrambled eggs or eggs cooked whole over the same date-and-onion base.
Ingredients for 2 servings
- 2 large eggs
- 4 Mazafati dates, pitted and sliced thinly lengthwise
- ½ small onion, thinly sliced
- 1 tablespoon olive oil
- A small pinch of salt and freshly ground black pepper
- 4 small slices of bread, to serve
Prepare the dates and onion
- Open each date and remove the pit completely. Slice the flesh into thin strips; do not add whole dates to the pan.
- Warm the olive oil in a small frying pan over medium-low heat. Add the onion and cook for about 5 minutes, stirring, until soft and lightly golden.
- Add the sliced dates and stir gently for about 1 minute, just until warm and mixed with the onion.
Option 1: Soft scrambled eggs with dates
Beat the eggs lightly with a pinch of salt. Lower the heat, pour them into the pan and fold gently with a spatula. Remove the pan from the heat while the eggs are still soft; residual heat will finish them. Add a little black pepper. Divide into two modest portions and serve each with two small slices of bread.
Option 2: Whole eggs over dates and onion
Instead of beating the eggs, make two small spaces in the date-and-onion mixture and crack one egg into each. Cover the pan and cook over low heat until the whites are set and the yolks are cooked as you like. Serve with bread. The dates remain sliced and mixed into the onion base, rather than sitting whole on top of the eggs.
Choosing the dates
Soft, moist dates are easy to slice and blend into this recipe. Adjust the number of dates to your taste. If you are sourcing Mazafati for retail or foodservice, see our Mazafati dates wholesale page.