Step 1
Add bone broth to a medium saucepan and heat over medium heat. Once the broth begins to boil, add in kitchari. Cook for 25 minutes, or until it reaches a risotto-like consistency. Stir occasionally.
Step 2
When the kitchari is almost done cooking, heat a large pan on the stovetop over medium heat. Once the pan is hot, add olive oil, coating the pan evenly. Crack eggs on a flat surface and add to a bowl, then transfer from the bowl to the heated pan. Cover the pan with a lid and cook, covered, until a white film forms over the egg yolks, about 2.5 minutes.
Step 3
Once the kitchari is cooked, divide it between bowls, then top each mound with 2 fried eggs and chopped dates. Follow with toasted sesame seeds, olive oil or chili crunch oil, and a dollop of plain Greek yogurt, if desired.
