Dates with eggs and a touch of saffron

We often have dates with eggs for diner. It is a traditional dish for breakfast or a light meal in the Middle East and North Africa. Here, inspired by a recipe in this book (“The Saffron Tales”), I prepared it with ginger, cinnamon and touch of saffron.

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For four eggs
1- Cut about three to four dates per egg in small pieces.
2- In a pan, place the dates along with two tablespoons of water, a dash of freshly grated cinnamon and about three centimetres of fresh ginger root grated. Bring it to a boil, lower the fire and let it cook until the dates are soft and almost all liquid has evaporated.
3- In the meantime, mix in a bowl the four eggs, four tablespoons of milk and a dash of saffron liquid.
4- Add a small piece of butter to the dates in the pan and mix. Pour the egg liquid and cover with a lid. Let it cook on low fire until the egg mixture is almost all hard.

Sprinkle with coarse sea salt and serve immediately with fresh bread. 

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