Introduction
This Shakshouka Egg Salad brings the bold, spiced flavors of a classic shakshouka into a creamy, dairy-free egg salad format. You’ll love the combination of smoky paprika and cumin with fresh herbs and a tangy tomato base. It’s a satisfying and protein-packed meal that’s perfect for a unique lunch.
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
- Begin by preparing your hard boiled eggs. Once cooled, peel the eggs and chop them into small, bite-sized pieces. Place them in a large mixing bowl.
- To the bowl with the eggs, add the finely chopped red bell pepper, unsweetened coconut yogurt, and tomato sauce or puree.
- Add the grated garlic, paprika, cumin, and chili powder to the bowl. Season generously with salt and black pepper to taste.
- Using a spatula or spoon, gently mix all ingredients together until well combined and creamy.
- Fold in the finely chopped parsley and cilantro until evenly distributed throughout the salad.
- Serve immediately or chill. When ready to serve, top individual portions with the crumbled feta.
- Warm the pitas and serve them alongside the salad for scooping. Add optional avocado slices as a topping.
Variations
- Deconstructed Pita Pocket: Stuff the warmed pitas with the egg salad and top with the feta for a portable meal.
- Warm Shakshouka Style: After mixing, gently warm the entire salad in a skillet for a few minutes for a hot, brunch-ready version.
- Salad Base: Serve a scoop of the egg salad over a bed of crisp greens like arugula or spinach for a lighter meal.
- Chunky Texture: For a more rustic texture, mash only half of the hard boiled eggs and leave the rest in larger pieces.
Tips for Success
- For perfect hard boiled eggs, place eggs in a pot, cover with cold water by an inch, bring to a boil, cover, remove from heat, and let sit for 10-12 minutes before transferring to an ice bath.
- Let the egg salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Adjust the chili powder to your preferred spice level, or use smoked paprika for a deeper smoky flavor.
- To make chopping herbs easier, stack the parsley and cilantro leaves together and use a rocking motion with your knife.
Storage & Reheating
Store the egg salad (without the feta topping) in an airtight container in the refrigerator for up to 3 days. Add the crumbled feta just before serving. This salad is best served cold and is not recommended for reheating.
FAQ
Can I make this ahead of time?
Yes, the egg salad (without the feta mixed in) can be made up to a day in advance. Store it covered in the fridge and add the feta right before serving.
I don’t have coconut yogurt, what can I use?
The recipe allows for unsweetened Greek yogurt as an alternative. If you need another dairy-free option, a plain, unsweetened almond or soy yogurt could work, though the tanginess may vary.
Is the feta not considered dairy?
Feta is a dairy product. To keep the recipe completely dairy-free, simply omit the feta or use a dairy-free feta alternative.
How can I make this spicier?
Increase the amount of chili powder, add a pinch of cayenne, or mix in some finely chopped fresh jalapeño with the bell pepper.
What’s the best way to chop the herbs?
Finely chopping the parsley and cilantro ensures their flavor is distributed throughout the salad. Remove the thick stems first for a better texture.
Can I use pre-boiled eggs?
Absolutely. Using store-bought pre-peeled hard boiled eggs is a great shortcut for this recipe to save time.
