Shakshouka Egg Salad (dairy free)

Introduction

This Shakshouka Egg Salad transforms classic flavors into a vibrant, spreadable dish. You get the smoky, spiced tomato base of shakshouka combined with creamy hard-boiled eggs, all in a dairy-free format. It’s perfect for stuffing into pitas, spreading on toast, or scooping up with crackers.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Place the finely chopped red bell pepper in a small pan over medium heat. Cook, stirring occasionally, until softened and slightly charred, about 8-10 minutes. Add the grated garlic and cook for 1 more minute until fragrant. Remove from heat and let cool.
In a medium bowl, combine the cooked pepper mixture, marinara sauce, unsweetened coconut yogurt, paprika, cumin, and chili powder. Stir until fully combined.
Peel and roughly chop the hard-boiled eggs. Add them to the bowl with the sauce.
Gently fold the mixture together, mashing the eggs slightly with your spoon to your preferred consistency.
Stir in the finely chopped parsley and cilantro. Season generously with salt and black pepper to taste.
Serve immediately, or chill for 30 minutes for flavors to meld. To serve, spoon the egg salad into warm pitas. Crumble the feta over the top and add optional avocado slices if desired.

Variations

For a smoother texture: Mash the hard-boiled eggs completely with a fork before mixing for a more uniform, spreadable salad.
For a heartier meal: Toast the pitas until crisp and use them as dippers instead of filling them, creating a deconstructed plate.
Lettuce wraps: For a lighter, low-carb option, scoop the egg salad into large, sturdy lettuce leaves like romaine or butter lettuce.
Warm shakshouka-style: Skip cooling the pepper mixture and add the chopped eggs directly to the warm pan. Stir gently just to heat through and serve immediately for a warm dish reminiscent of classic shakshouka.

Tips for Success

Ensure your hard-boiled eggs are fully cooled and peeled before chopping to prevent a crumbly mess.
Taste the egg salad after mixing and before adding salt, as the feta and marinara sauce will contribute saltiness.
If you have time, letting the mixed salad rest in the refrigerator for 30 minutes allows the flavors to develop beautifully.
To warm pitas perfectly, heat them in a dry skillet over medium heat for 30-60 seconds per side until soft and pliable.

Storage & Reheating

Store leftover egg salad in an airtight container in the refrigerator for up to 2 days. This dish is best served cold or at room temperature and is not recommended for reheating. The pitas are best stored separately and warmed fresh.

FAQ

1. What kind of coconut yogurt should I use?

Use a plain, unsweetened coconut yogurt for a neutral, slightly tangy base. Avoid any vanilla or sweetened varieties.

2. Is the feta cheese considered dairy?

Yes, feta is a dairy product. The recipe title refers to the creamy base being dairy-free (using coconut yogurt), but the feta is a listed topping. For a fully dairy-free version, simply omit the feta or use a dairy-free alternative.

3. Can I make this ahead of time?

Yes, you can prepare the egg salad (without adding the fresh herbs) up to one day ahead. Stir in the parsley and cilantro just before serving for the freshest flavor and color.

4. My mixture seems too dry. What can I do?

Add an extra tablespoon of marinara sauce or coconut yogurt and stir to reach your desired creamy consistency.

5. Can I use a different herb?

While parsley and cilantro are recommended for their fresh, distinct flavors, you can substitute one for the other or use all of one type if preferred. Dill would also be a lovely, if less traditional, addition.

6. How do I hard-boil the eggs perfectly?

Place eggs in a pot, cover with cold water by 1 inch, and bring to a rolling boil. Cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath to cool completely before peeling.