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Cairo Egg Salad

10 Minute Cairo Egg Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 10 minutes



  • 4 Eggs

  • 1 Lemon, juiced

  • 2 Tablespoons Tahini (optional, use a different dressing if you like)

  • 2 Tablespoons Olive Oil

  • 2 Red Onions, chopped

  • 4 Garlic Cloves, finely chopped

  • 2 Tablespoons Ground Cumin

  • 2 Cans Borlotti Beans, juice reserved

  • Large Green Salad, of your choice (Little Gem would be great)

  • 250g Cherry Tomatoes, halved

  • 1 Avocado, sliced


  1. Put the eggs into a pot of boiling water and cook for around 8 mins. Once done, drain and allow to cool before peeling and halving.

  2. Meanwhile, combine 2 tablespoons of lemon juice, tahini and a good splash of water, mix well and set aside.

  3. Heat a large non-stick pan with the oil, when hot saute the onion and garlic for around 5 minutes. Add the ground cumin, mix then add the beans and a splash of the juice from the can. Mix well and allow to heat through the season to taste.

  4. Serve the beans with the fresh green salad, avocado, tomatoes, egg, and the tahini dressing drizzled on top.


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Hope you loved it!

Rosie ❤️


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