Persian-Style Eggs

A hand dips a piece of toast into a cast-iron skillet containing fried eggs topped with dill, spices, and dates.

These Persian-inspired dates and eggs combine whole fried eggs with sweet Medjool dates, salty halloumi, toasted pine nuts, sesame seeds, and cinnamon. Ready in 15 minutes, this sweet and savory breakfast is delicious served with sourdough or pita bread.

Course Breakfast

Cuisine Mediterranean/Middle Eastern Inspired

Keyword breakfast, eggs

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 481kcal

Author Maria Koutsogiannis

Ingredients

For the eggs

2 tsp sesame seeds
¼ tsp ground cinnamon
3 tbsp pine nuts, toasted
2 tbsp extra-virgin olive oil
½ cup shaved halloumi cheese
4-6 medjool dates, pitted and torn in half
4 eggs
Kosher salt

Garnishes

Optional: aleppo pepper flakes
Fresh mint and/or dill to garnish

Serve with

Sourdough toast

Instructions

In a small bowl mix together the sesame seeds and cinnamon. Set aside.
Heat a medium-sized non-stick skillet or cast-iron pan over medium heat. Toast the pine nuts until fragrant and starting to turn golden brown. Set the pine nuts aside on a paper towel lined plate.
With the skillet still on medium heat, add the olive oil, shaved halloumi cheese and pitted and torn dates, cut side down in an even layer. Cook for 2-3 minutes. Then, add the sesame seeds and cinnamon mixture.
Gently crack each egg into the pan, making sure they each have space around them for the egg whites to spread. Season the eggs lightly with salt.
Cook until the whites of the eggs are set, about 4-5 minutes (you can cover the pan with a lid if desired) and the halloumi is turning golden brown and crispy (turn the heat down if the edges start to get too dark).
Garnish with aleppo pepper flakes (if desired) and fresh mint or dill. Serve with sourdough toast.

Notes

We love to serve this with our Fluffy Greek Pita Bread Recipe or a slice of sourdough.
If you love this breakfast, try our Simple Greek Breakfast Plate (Proïnó)

Nutrition