Name: Green shakshuka
Yield: Serves two
Cuisine: Palestinian
Ingredients: 1 tsp green shatta (or 1 tsp green harissa, as an alternative); 1 garlic clove, crushed; ½ a green chilli, finely chopped (5 g); 3 large spring onions, thinly sliced (60 g); 15 g unsalted butter; 400 g Swiss chard, leaves pulled off the stems and chopped into roughly 2cm pieces; stems cut into roughly 2cm dice; 2½ tbsp olive oil; 20 g parsley leaves, roughly chopped; 10 g dill, roughly chopped; ¾ tsp ground cumin; ¾ tsp ground coriander; 1 large leek, halved lengthways and the white parts sliced 2cm thick (180g); Salt and black pepper; Greek-style yoghurt, to serve (optional); 4 eggs; 1 tbsp lemon juice

Preparation info

Serves
two

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Getting ahead: As with the red shakshuka here, the base can be prepared a day or two in advance if you want to get ahead. If you do this, just hold back on adding the lemon juice (as well as the eggs) until you are ready to eat. Adding the lemon juice too early to the leaves will cause them to discolour.

Playing around: Chunks of feta dotted on top are a lovely addition here, instead of or as well as the yoghurt. A final sprinkle of za’atar also works really well.