Introduction
This dairy-free Shakshouka Egg Salad transforms the warm, spiced flavors of a classic North African dish into a vibrant, protein-packed salad you can serve cold. It’s a unique twist where hard-boiled eggs mingle with a creamy, tangy tomato base and fresh herbs. You’ll love it as a bold sandwich filling, a hearty pita pocket stuffer, or a stand-alone salad.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes (primarily for boiling eggs and chopping)
- 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
- Prepare your hard boiled eggs using your preferred method. Once cooled, peel and chop them into small pieces. Place in a large mixing bowl.
- Add the finely chopped red bell pepper, grated garlic, chopped parsley, chopped cilantro, and crumbled feta to the bowl with the eggs.
- In a separate small bowl, whisk together the unsweetened coconut (or greek) yogurt, marinara sauce, paprika, cumin, and chili powder until smooth and well combined.
- Pour the yogurt and tomato mixture over the ingredients in the large bowl. Gently fold everything together until evenly coated.
- Season generously with salt and black pepper to taste. Adjust other spices if desired.
- Serve immediately by scooping the salad into warmed pitas, or chill briefly for a firmer texture. Top with optional avocado slices if using.
Variations
- Deconstructed Plate: Serve the egg salad over a bed of crisp greens with warm pitas on the side for dipping and scooping.
- Lettuce Wraps: For a lighter, low-carb option, use large butter lettuce or romaine leaves as wraps.
- Warm Shakshouka-Style: Briefly warm the mixed salad in a skillet until just heated through for a dish that bridges the gap between the original shakshouka and this salad version.
- Chunky vs. Smooth: For a creamier texture, mash half of the hard-boiled eggs before mixing. For more texture, keep all eggs chopped.
Tips for Success
- For easier peeling, use eggs that are a few days old and shock them in an ice bath immediately after boiling.
- To prevent a watery salad, ensure your bell pepper is finely chopped and your marinara sauce is a thick variety, not overly liquid.
- Let the flavors meld by preparing the salad 30 minutes to an hour before serving and keeping it refrigerated.
- If using unsweetened coconut yogurt, give it a good stir before measuring, as separation can occur.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best quality, add fresh avocado only when serving. This salad is intended to be served cold, so reheating is not recommended as it can break the creamy dressing and overcook the eggs.
FAQ
Is this truly dairy-free if it has feta?
No, traditional feta is a dairy product. For a strictly dairy-free version, you must omit the feta or substitute it with a dairy-free alternative (like a almond or tofu-based “feta”). The recipe base with coconut yogurt is otherwise dairy-free.
Can I make this ahead of time?
Yes, you can prepare the salad (without adding avocado) up to a day in advance. The flavors often improve as they sit. Store it covered in the fridge.
What can I use instead of coconut yogurt?
The recipe allows for unsweetened coconut OR greek yogurt. For dairy-free, stick with unsweetened coconut yogurt. A plain, unsweetened almond or soy yogurt could also work, but the flavor will vary.
My salad seems too dry/wet. How can I fix it?
If dry, add an extra tablespoon of marinara sauce or yogurt. If too wet, drain any excess liquid from your chopped peppers or use a thicker tomato sauce next time. You can also let it sit in the fridge, covered, to allow the eggs to absorb some moisture.
How do I serve the pitas?
You can warm them in a toaster, oven, or dry skillet until soft and pliable. Cut them in half to create pockets for stuffing, or serve them whole to use for scooping.
Is the chili powder very spicy?
The amount given (¼ teaspoon) provides a gentle warmth. You can adjust to your preference—omit it entirely for a mild version or add a pinch more for extra heat.
