Green shakshuka by Sami Tamimi and Tara Wigley – recipe

Fresh chard, tangy yoghurt and a hit of chilli makes this moreish brunch dish a real weekend treat

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. 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.

Shatta is on every Palestinian table, cutting through rich foods or pepping others up. Eggs, meat, vegetables: they all love it.

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