Salad · Egyptian

Egyptian-Style Courgette and Tomato Salad with Dukkah and Boiled Eggs

Name: Egyptian-Style Courgette and Tomato Salad with Dukkah and Boiled Eggs
Total time: 25 min
Yield: 4
Cuisine: Egyptian
Ingredients: 2 courgette, sliced; 4 tomatoes, quartered; 4 eggs; 3 tbsp dukkah; 1 lemon, juiced; 2 tbsp flat-leaf parsley, chopped; 3 tbsp olive oil

25 min Serves 4 ~255 kcal/serving ~£4.20 (£1.05/serving) Contains-nutsDairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

2 courgette, sliced
4 tomatoes, quartered
4 eggs
3 tbsp dukkah
1 lemon, juiced
2 tbsp flat-leaf parsley, chopped
3 tbsp olive oil

Nutrition (per serving)

Calories: 255 kcal
Protein: 10.9 g
Carbohydrate: 7.3 g
of which sugars: 5.7 g
Fat: 19.3 g
of which saturates: 3.8 g
Fibre: 4.2 g
Salt: 0.31 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Boil the eggs for 8 minutes, then cool under cold water, peel and quarter.
2
Heat 1 tablespoon of the olive oil in a griddle pan and cook the courgette slices for 2-3 minutes each side, until charred and tender.
3
Toss the courgettes and tomatoes with the lemon juice and remaining olive oil.
4
Top with the quartered eggs, scatter generously with the dukkah and parsley, and serve.

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.