Shakshouka Egg Salad (dairy free)

Introduction

Transform your classic egg salad with the bold, warm flavors of shakshouka. This version gives you a creamy, dairy-free base packed with roasted pepper and tomato, perfect for a vibrant lunch. You’ll love how the aromatic spices and fresh herbs make it feel completely new.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3

Ingredients

• 6 hard boiled eggs
• 1 red bell pepper – finely chopped
• ⅓ cup unsweetened coconut or greek yogurt
• ¼ cup marinara sauce tomato sauce or tomato puree
• 2 garlic cloves – grated or minced
• black pepper to taste
• salt to taste
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ cup finely chopped parsley
• ¼ cup finely chopped cilantro
• ½ block feta – crumbled
• 2-3 pitas
• +optional avocado for topping

Instructions

1. If you haven’t already, hard boil your eggs. Once cooked, cool them under cold water, peel, and set aside.
2. In a medium skillet over medium heat, add the finely chopped red bell pepper. Cook for 5-7 minutes until softened.
3. Add the grated garlic, paprika, cumin, and chili powder to the skillet. Stir and cook for 1 minute until fragrant.
4. Pour in the marinara sauce. Stir to combine with the peppers and spices, then reduce heat to low and simmer for 2-3 minutes. Remove from heat and let cool slightly.
5. In a large mixing bowl, coarsely chop or mash the hard boiled eggs to your desired consistency.
6. To the eggs, add the slightly cooled pepper-tomato mixture, unsweetened coconut yogurt, salt, and black pepper. Stir until everything is well combined.
7. Gently fold in the finely chopped parsley and cilantro.
8. Serve the egg salad immediately, topped with crumbled feta and optional avocado slices, with warm pitas on the side for scooping.

Variations

• For a smoother texture, pulse the mixture a few times in a food processor.
• Serve it as a hearty dip for a party by presenting it in a bowl surrounded by pita chips and vegetable sticks.
• Make it a wrap by spreading the egg salad inside a large pita or lavash with lettuce and cucumber.
• For a warm version, gently heat the finished salad in a skillet until just warmed through before adding the fresh herbs and feta.

Tips for Success

• Let the pepper-tomato mixture cool slightly before adding it to the eggs to prevent the yogurt from separating.
• Taste and adjust seasoning after mixing, as the feta will add saltiness later.
• For easier peeling, use slightly older eggs and shock them in an ice bath after boiling.
• Chop the parsley and cilantro just before using for the brightest flavor and color.

Storage & Reheating

Store the egg salad in an airtight container in the refrigerator for up to 2 days. It’s best served cold, so reheating is not recommended. For optimal freshness, add the fresh herbs, feta, and avocado just before serving.

FAQ

Is this truly dairy-free?

The base salad with coconut yogurt is dairy-free. The feta is a listed topping, so simply omit it to keep the entire dish dairy-free.

Can I use regular yogurt?

The recipe calls for unsweetened coconut or greek yogurt. If dairy is not an issue, plain Greek yogurt works perfectly.

My mixture seems too wet, what can I do?

Ensure your hard boiled eggs are completely cooled and not undercooked. You can also drain any excess liquid from the cooked pepper mixture before adding it.

What can I use instead of pitas?

This salad is great on toast, crackers, in a sandwich, or with sliced crusty bread.

Can I make this ahead?

You can cook the pepper-tomato mixture and boil the eggs a day ahead. Assemble just before serving for the best texture.

How spicy is this?

With only ¼ teaspoon of chili powder, it’s quite mild. For more heat, add a pinch of cayenne or red pepper flakes with the other spices.