Green shakshuka from Falastin: A Cookbook (page 29) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Barb_N on February 23, 2026

    I borrowed a couple elements from the scrambled red shakshuka on the adjacent page. I liked the idea of scrambled eggs to ease the pressure of intact and perfectly done yolks, but it did not turn out as I imagined with rivers of egg. I served with marinated feta and that was a winner!

  • jenburkholder on June 29, 2021

    This was fine, and a decent way to eat up a garden chard surfeit, but we really prefer regular red shakshuka by quite a bit.

  • Foodycat on July 21, 2020

    I thought I was going to lose the will to live, preparing all the chard. It took a lot longer than I anticipated! Really delicious, although I just now realised that I forgot to add the lemon juice.

  • Barb_N on July 20, 2020

    I made this to rescue 2 bunches of red chard, and 2 bunches of arugula from oblivion. The red stems added contrast, but it was otherwise very green. I had to sub a yellow onion for leeks, and use dried dill but otherwise followed as written. My SO declared this “the best shakshuka ever”.

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