Eggs and Dates (Egyptian Eggs with Agwa)
Make this eggs and dates recipe with four ingredients and minimal cook time for a simplified version of traditional eggs with agwa dishes!
Servings: 4 servings
Equipment
Ingredients
- 4 Tablespoons melted butter divided
- 8 dates pitted and sliced
- 4 large eggs whisked
- 1/2 teaspoon salt
Instructions
Preheat the Oven:
- Preheat the oven to 375 degrees Fahrenheit.
Prepare the Baking Dish:
- Grease a 6-inch round baking dish with 1-2 tablespoons of melted butter to prevent sticking.4 Tablespoons melted butter
Prepare the Dates:
- Slice each date lengthwise, and remove the pits.8 dates
- Arrange the sliced dates evenly at the bottom of the greased baking dish.
Pour Melted Butter Over Dates:
- Drizzle 2 tablespoons of melted butter evenly over the sliced dates in the baking dish. This will add extra flavor and moisture to the dish.4 Tablespoons melted butter
Combine Eggs and Salt:
- In a separate bowl, whisk the 4 eggs until well beaten.4 large eggs
- Add 1/2 teaspoon of salt to the whisked eggs and stir to evenly distribute the salt.1/2 teaspoon salt
Pour Egg Mixture Over Dates:
- Carefully pour the egg mixture over the buttered dates in the baking dish. Make sure the dates are evenly covered with the mixture.
Bake:
- Place the baking dish in the preheated oven.
- Bake at 375 degrees Fahrenheit for approximately 15-20 minutes or until the eggs are set and the top is golden brown. The exact baking time may vary depending on the oven, so keep an eye on it to avoid overcooking.
Serve:
- Once the Egg and Dates Breakfast is done baking, remove it from the oven, and let it cool for a few minutes.
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 3g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 934mg | Sodium: 726mg | Potassium: 352mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1662IU | Vitamin C: 0.01mg | Calcium: 140mg | Iron: 4mg