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Dates with Eggs

Dates with Egg
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Dates with eggs is not the typical Yemeni dish one might run into in a Shaibani or a Hadramout restaurant, but it’s a favorite of those who have tried it. Very few families make it regularly as it is usually served as a specialty breakfast for mothers who have recently given birth. it is a rich dish believed to provide breast-feeding mothers with nutrients they can pass on to their developing babies. 


Ingredients

Ingredients:

Nutritional

Calories (kcal)
308.5
Saturated Fat (g)
6.6
Trans Fat (g)
0.5
Total Fat (g)
13.2
Cholesterol (mg)
204.1
Sodium (mg)
120.7
Dietary Fiber (g)
4.7
Sugars (g)
38.0
Protein (g)
7.4
Vitamin A (RAE)
163.0
Vitamin C (mg)
0.2
Calcium (mg)
47.9
Iron (mg)
1.3
Vitamin D (μg)
0.7
Vitamin E (mg)
1.5
Thiamin (mg)
0.1
Riboflavin (B2) (mg)
0.3
Niacin (NE)
2.6
Vitamin B6 (mg)
0.1
Vitamin B12 (mg)
0.8
Folate (DFE)
38.7
Potassium (mg)
448.5
Total Carbohydrate (g)
45.4

Step by Step method

  1. Heat a frying pan over medium to high heat.
  2. Add the butter and allow it to melt completely.   
  3. Add the dates, smash them with a wooden spoon until they make a soft purée.
  4. Make a hole in the center of the puree and add the eggs. You can either whisk the eggs in a separate dish then pour it into the center or break the eggs directly into the dish.
  5. Cook until eggs reach the level of cooking you desire.
  6. Season with salt, pepper, cardamom and nutmeg as desired. Enjoy.

 


Tips & variations

  • Traditionally its cooked in a Stone dish, but you can use a pan to cook it.

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