Name: Persian Eggs
Yield: 2 servings
Cuisine: Iran
Ingredients: 2 tsp sesame seeds; ¼ tsp ground cinnamon; 3 tbsp pine nuts, toasted; 27 g extra-virgin olive oil; ½ cup shaved halloumi; 4–6 medjool dates, pitted and torn in half; 4 eggs; kosher salt; Aleppo pepper flakes (optional); fresh mint and/or dill; sourdough toast or a croissant, to serve

Method

Toast the sesame seeds (2 tsp) in a dry skillet over medium heat until golden, 1 to 2 minutes. Tip into a small bowl and mix with the cinnamon (¼ tsp).
Heat the olive oil (27 g2 tbsp) in the same skillet over medium heat. Add the halloumi (½ cup) and dates (4–6) and fry, turning once, until the halloumi is golden and the dates start to caramelize, 2 to 3 minutes.
Crack the eggs (4) into the pan around them and season with salt. Cook until the whites are set and the yolks still runny, 3 to 4 minutes, covering the pan for the last minute if the tops need help.
Sprinkle with the cinnamon sesame, the pine nuts (3 tbsp) and the Aleppo pepper, if using. Scatter over the mint or dill and serve at once with toast or a croissant.