Green shakshuka

Preparation info
  • Serves


    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

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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.