Persian ‘Flavour Explosion’ Eggs

Persian Flavour Explosion Eggs

OMG so be prepared for a treat! These sweet and salty ‘Persian’ scrambled eggs truly live up to their name. Talk about a flavour bomb.

I wish I could take credit for the brilliant idea to combine dates, feta and eggs but it was the lovely Diana Henry in her gorgeous book ‘Simple’ who is the brains behind this genius.

Of course if you’re not a fan of sweet things you can always replace the dates with roast pine nuts or pistachios. But it’s worth trying at least once.You could always serve the chopped date on the side and try a tiny bit.

If you have fear around sugar, this recipe is still relatively low carb at 28g / serve. But if you skip the onion it’s 22g and without the dates just 15g. And you’re always welcome to join me in the Naturally Healthy Club if you want some coaching on being able to eat sugar like a sane person. Just saying.

And if you’re after more easy and incredibly delicious eggs, check out the original flavour explosion with parmesan and bacon.

Persian 'Flavour Explosion' Eggs

Total Time 15 minutes
Servings 1 person

Ingredients

  • 1 onion
  • 1/2 teaspoon coriander or cumin seeds
  • 100 g baby spinach
  • 3-4 eggs
  • 2 tablespoons water
  • 1 fresh Medjool dates
  • 50 g feta

Instructions

  1. Slice onion in half lengthwise then peel and slice each half into thin 1/2 moon strips. Heat a small non stick frying pan on a medium heat. Add a little oil, the onion and the coriander seeds and cook, stirring until the onion is soft - about 7 minutes.
  2. While the onion is cooking, remove the seed and finely chop the date. And dice or crumble the feta.
  3. Add most of the spinach to the pan and cook for another minute or until the spinach is starting to wilt.
  4. Add the eggs, 2 tablespoons water and a generous pinch salt. Cook stirring almost constantly until the eggs have come together in thick spinach-flecked curds. Stir in most of the chopped dates and feta, saving some to decorate.
  5. Place the remaining baby spinach on a plate. Top with the gorgeous eggs and scatter over the remaining dates and feta.

Recipe Video

NET CARBS 28g/serve

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Variations & Substitutions for Persian ‘Flavour Explosion’ Eggs

pantry-friendly – frozen spinach.

short on time – skip the onion.

Keto / ultra low carb – skip the onion and use pistachios or pine nuts for the date.

dairy-free – feta = pistachios or pine nuts or olives.

more substantial (carb lovers) – hot buttered toast.

more substantial (low carb) – more eggs, roast nuts, avocado or serve with almond hummus.

different spice – use ground cumin, ground coriander (add ground spices with the eggs), curry powder, baharat, berbere spice or garam masala or chilli flakes or powder.

family-friendly – serve the spinach on the side instead of wilting through.

more fancy / for entertaining – it’s pretty fancy as it is!

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

teaspoon coriander / cumin seeds – keep them in the pantry.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

eggs – will keep in the fridge for weeks or use for another meal.

medjool date – keep for weeks in the pantry.

feta – keeps for months unopened in its packet. Or can be frozen.

Problem Solving Guide for Persian ‘Flavour Explosion’ Eggs

bland – more salt!

too dry – overcooked eggs. Next time get them out earlier. For now a drizzle of extra virgin olive oil will help.

sticking to the pan – eggs do like to stick. Next time a non stick pan or well seasoned pan will help. For now allow the pan to cool so the eggs release.

Prepare Ahead

Not idea – eggs are tricky to reheat. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Persian Flavour Explosion Eggs

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With love,
Jules x

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