Dates with eggs is a Moroccan dish eaten for breakfast or as a light meal. It is filled with nutrients so it is also eaten during Ramadan (the Muslim fasting period) just before sunrise. The same dish can also be found in other parts of the Middle East such as in Iran. The mix of salty and sweet is simply delicious. I served it for lunch with cardamon and turmeric scented Basmati rice with raisins, topped with fresh cilantro.
1- Place a little bit of butter in a pan.
2- Add a handful of dates cut in small pieces. Cook on very low fire and wait about three minutes for the dates to soften.
3- Add one or two eggs and mix them just a little bit so that the yolk breaks. Do not scramble them, just let them cook gently.
4- Sprinkle with cumin and salt and serve immediately.