Algerian Salad with Anchovies and Eggs

The only difficulty with this Algerian salad is the chopping of the ingredients, other than that it is crunchy and fresh and full of luscious summer veggies. Do not start chopping when you are already hungry, you will need patience, and patience is definitely something we do not have on an empty stomach!

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2 sweet red peppers
4 medium ripe tomatoes
1 medium cucumber
2 small onions
1/2 cup black olives
6 anchovy filets
2 hard boiled eggs
1/3 bunch fresh basil or cilantro
3 tbsp olive oil
1 tbsp vinegar
salt & pepper to taste


  • Slice cucumbers
  • Chop the tomatoes in medium sized irregular pieces
  • Cut onion and red peppers (seed first) in julienne
  • Pit the olives and cut in half
  • Hard boil eggs (14 minutes starting from cold water)
  • Chop the anchovy fillets in small pieces
  • Finely chop the herbs

1. Place all ingredients into a large salad bowl and toss gently.



Optionally serve with pita bread.