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Persian-inspired eggs with dates and chilli recipe
Ingredients (4 Servings)
- ½ tbsp olive oil
- ½ onion, finely sliced
- ½ tsp cumin seeds
- ¼ tsp dried chilli flakes
- handful of baby spinach leaves
- 2 large eggs, lightly beaten
- 3 soft dates (such as medjool), pitted and quartered
- 1 tbsp roughly chopped coriander
- Greek yogurt to serve (optional)
Directions
- Heat the olive oil in a small frying pan and add the onion. Cook over a medium heat until the onion is golden and soft.
- Add the cumin seeds and chilli flakes and cook for a further 30 seconds or so, then add the spinach leaves.
- Keep turning the leaves over in the heat so that they wilt (and the moisture that comes out of them has burnt off), then turn down the heat and add the eggs, dates and some seasoning.
- Cook over a gentle heat, stirring slowly, just as you would if you were making creamy scrambled eggs. The mixture should be soft-set.
- Finally, scatter on the coriander. Serve immediately, with a little yogurt on the side, if desired.
Nutrition
Per serving:- Calories:- 172
- Fat:- 5 g
- Cholesterol:- 16 mg
- Sodium:- 81 mg
- Carbohydrate:- 92 g
- Fiber:- 6 g
- Protein: 49 g
