Introduction
This dish takes the classic creamy egg salad and infuses it with the vibrant, smoky flavors of a traditional Shakshouka. You get the rich, savory depth of tomatoes and spices paired with the freshness of herbs, all while keeping it completely dairy-free. It’s a hearty and flavorful twist that’s perfect for sandwiches, pita pockets, or a stand-alone salad.
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
- In a medium bowl, combine the chopped red bell pepper, coconut yogurt, marinara sauce, grated garlic, paprika, cumin, and chili powder. Mix well to form the salad base.
- Peel the hard boiled eggs. Chop them into your desired size (fine or chunky) and add them to the bowl with the sauce.
- Gently fold in the chopped parsley and cilantro. Season the mixture with salt and black pepper to taste.
- Carefully fold in the crumbled feta, being gentle to keep some chunks intact.
- Toast or warm the pitas. Serve the Shakshouka Egg Salad stuffed into pitas, topped with optional sliced avocado.
Variations
- For a smoother texture, mash the eggs with a fork more thoroughly before mixing.
- Serve it as a dip with toasted pita wedges or sturdy crackers instead of stuffing it.
- Transform it into a breakfast scramble by gently reheating a portion in a skillet and serving it warm with toasted bread.
- For a spicier kick, drizzle with your favorite hot sauce at the table.
Tips for Success
- For best flavor, let the mixed salad sit in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.
- To prevent a watery salad, ensure your hard boiled eggs are completely cooled and peeled, and pat the chopped bell pepper dry if it seems wet.
- If using coconut yogurt, a full-fat variety will yield the creamiest, richest result.
- Crumble the feta directly from the block for the best texture and flavor; pre-crumbled feta is often drier.
Storage & Reheating
FAQ
Is this truly dairy-free?
No, the recipe includes feta cheese. For a strict dairy-free version, you must omit the feta or use a dairy-free feta alternative.
Can I make this ahead of time?
Yes, it’s an excellent make-ahead meal. Prepare it up to one day in advance and store it covered in the fridge.
Can I use something other than coconut yogurt?
Yes, the recipe allows for unsweetened Greek yogurt as a non-dairy-free alternative, or you can use any plain, unsweetened plant-based yogurt you prefer.
How do I hard boil eggs perfectly?
Place eggs in a pot, cover with cold water by an 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.
What if I don’t like cilantro?
You can simply omit it and use a total of ½ cup of finely chopped parsley instead.
What’s the best way to serve this?
While delicious in warmed pitas, it’s also fantastic on toasted sourdough, over a bed of greens, or with sliced vegetables for a low-carb option.
