Chef Maria Goretti prepares an egg dish from ancient Persia.


  1. 2-3 teaspoons oil
  2. 1 medium onion, thinly sliced ½ teaspoon cumin seeds 1 teaspoon red chili flakes
  3. 5-6 spinach leaves, finely shredded
  4. 4 seedles dates, finely chopped
  5. 4 eggs
  6. 1½ tablespoons hung curd
  7. Salt to taste


Finely chopped fresh coriander, finely chopped fresh red chili, dollop of hung curd.


  1. Heat oil in a frying pan, sauté thinly sliced onion, add cumin seeds and red chilli flakes and finely chopped spinach. Saute till onion becomes translucent and spinach is cooked.
  2. Add finely sliced dates in the pan. Mix well.
  3. Crack eggs in a bowl, whisk with hung curd, and pour the eggs in the pan and mix well. Add salt and mix.
  4. Cook over a gentle heat, stirring slowly, just as you would if you were making creamy scrambled eggs. The mixture should be soft-set.
  5. Plate the eggs and garnish with finely chopped fresh coriander, finely chopped fresh red chili, and a dollop of hung curd on the side. Serve hot with a choice of bread.

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