Sometimes spelled gheysavah or ghisava, this sweet and savory breakfast of eggs cooked with dates, walnuts and a hint of cinnamon comes from the Azerbaijan province in northwestern Iran. Similar date-and-egg dishes are popular in other neighboring countries, all hailed as a filling, energizing start to the day. This version can be made interchangably with dates or dried apricots for a similar sweet contrast to the eggs. Serve it simply as is, or add a side of a warm flatbread such as barbari or lavash.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 6 Medjool dates, pitted and roughly chopped
- 1/4 cup milk
- 1/3 cup chopped walnuts
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- 4 large eggs
- 1 tablespoon sesame seeds
Instructions
- Place the dates in a medium nonstick skillet over medium heat and add the milk. Slowly cook the mixture until the dates are tender and falling apart, 3 to 5 minutes. Add the walnuts, butter and cinnamon and cook until the walnuts begin to soften, about 5 minutes.
- Whisk the eggs together in a medium bowl with a fork. Pour the eggs over the mixture in the skillet and mix to combine. Cook until the eggs are set, 5 to 8 minutes. Transfer to a plate and sprinkle with the sesame seeds and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 566 |
| Total Fat | 31 g |
| Saturated Fat | 9 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 7 g |
| Sugar | 50 g |
| Protein | 19 g |
| Cholesterol | 390 mg |
| Sodium | 158 mg |