Description
This Egyptian egg salad is a vibrant and flavorful dish combining soft-boiled eggs, creamy fava beans, cumin-spiced onions, and a tangy tahini-lemon dressing. Served atop fresh wedges of Little Gem lettuce and accompanied by juicy tomatoes, it’s a satisfying and wholesome salad inspired by Middle Eastern flavors, perfect for a light lunch or dinner.
Ingredients
Scale
Eggs and Dressing
- 2 large eggs
- 1 lemon, juiced
- 1 tbsp tahini
- 3 tbsp water
Vegetables and Seasonings
- 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
- 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 a boil, gently lower the eggs into the water and cook them for 8 minutes for soft-boiled eggs. Drain and rinse under cold water to stop cooking, then peel and cut the eggs in half. For hard-boiled eggs, cook for an additional 2 minutes.
- Make the Tahini Dressing: In a small bowl, combine 1 tablespoon of lemon juice and 3 tablespoons of water with 1 tablespoon of tahini. Whisk until smooth to form a creamy dressing.
- Sauté Onion and Garlic: Heat 1 tablespoon of rapeseed oil in a pan over medium heat. Add the chopped red onion and finely chopped garlic and fry gently for 5 minutes until softened and fragrant.
- Add Spices and Beans: Stir in 1 teaspoon ground cumin and ½ teaspoon cumin seeds briefly to release their aromas. Then add the drained borlotti or fava beans along with some reserved bean juice. Lightly crush some of the beans with the back of a spoon to create a creamy texture while keeping some whole. Heat through gently, stirring occasionally.
- Season the Bean Mixture: Taste the beans and add additional lemon juice and a pinch of salt if needed to balance the flavors.
- Assemble the Salad: On plates, arrange the wedges of Little Gem lettuce. Spoon the warm bean and cumin mixture over the lettuce, then add the halved eggs and wedge-cut tomatoes. Drizzle with the tahini dressing and sprinkle with dried chili flakes and chopped parsley if using. Serve immediately.
Notes
- For firmer, hard-boiled eggs, cook for 10 minutes instead of 8.
- Tahini adds a nutty richness; if unavailable, a drizzle of olive oil and lemon can be a simple substitute.
- Choose fava beans for a more traditional flavor or borlotti beans for a milder taste.
- Adjust the amount of chilli flakes according to your heat preference.
- This salad can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Egyptian egg salad, Middle Eastern salad, fava bean salad, tahini dressing, cumin salad, healthy egg salad
