Description
This Egyptian egg salad combines soft boiled eggs, creamy beans, and a tangy tahini-lemon dressing for a flavorful and nutritious dish. Featuring warm spiced borlotti or fava beans served alongside fresh lettuce and tomatoes, it’s perfect for a light lunch or a vibrant side dish with Middle Eastern flair.
Ingredients
Scale
Eggs and Dressing
- 2 large eggs
- 1 lemon, juiced
- 1 tbsp tahini
- 3 tbsp water
Bean Mixture
- 1 tbsp rapeseed oil
- 1 red onion, chopped
- 3 large garlic cloves, finely chopped
- 1 tsp ground cumin
- ½ tsp cumin seeds
- 400g can borlotti or fava beans, juice reserved
Salad and Garnishes
- 2 Little Gem lettuces, cut into wedges
- 2 tomatoes, cut into wedges
- Sprinkling of dried chilli flakes (optional)
- Roughly chopped flat-leaf parsley (optional)
Instructions
- Boil the eggs: Bring a pan of water to the boil, then gently lower the eggs in and boil for 8 minutes for medium-soft yolks. Drain and run under cold water to cool slightly, then peel and halve. For hard-boiled eggs, boil for an additional 2 minutes.
- Prepare the dressing: In a bowl, mix 1 tablespoon of fresh lemon juice with 3 tablespoons of water and combine with the tahini until smooth to create a creamy dressing.
- Cook the aromatics: Heat the rapeseed oil in a pan over medium heat. Add the chopped onion and garlic and fry gently for about 5 minutes until softened and fragrant.
- Add spices and beans: Stir in the ground cumin and cumin seeds briefly to release their aroma, then add the drained beans. Lightly crush some of the beans with the back of a spoon while heating them through, adding reserved bean juice gradually until the mixture reaches a creamy consistency with some whole beans remaining. Taste and adjust seasoning with lemon juice and a pinch of salt if needed.
- Assemble the salad: Arrange the lettuce wedges on serving plates, spoon the warm bean mixture on top, then add the halved eggs and tomato wedges. Drizzle with the tahini dressing. Garnish with a sprinkle of dried chilli flakes and chopped parsley if desired for added flavor and color.
Notes
- For firmer hard-boiled eggs, extend the cooking time to 10 minutes instead of 8.
- Rapeseed oil can be substituted with olive oil for a more Mediterranean flavor.
- Use chickpeas if borlotti or fava beans are not available; slightly adjust cooking liquid accordingly.
- This salad is best enjoyed fresh but can be refrigerated for up to one day.
- The optional chilli flakes add a mild heat but can be omitted for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Egyptian
Keywords: Egyptian egg salad, tahini dressing, borlotti beans, fava beans, Middle Eastern salad, healthy egg recipe, vegetarian salad
