Green shakshuka with feta and herbs

This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with salty feta, a drizzle of olive oil and coriander leaves.

Ruth shares it with us in tribute to food writer Marlena Spieler, author of cookbooks including Hot And Spicy (1985), who wrote that eggs and chillies were “the only perfect flavour combination I know”.

Marlena was best known in her native USA but her thrilling writing, passion for big flavours and generosity of spirit introduced thousands of readers to the excitement of food from cultures around the world – especially the Middle East. “I’m not a fan of blistering chilli heat, so this recipe is a milder homage to our food legend. Serve it with hunks of crusty bread to mop up all the juices,” says Ruth.

This way for classic tomato-based shakshuka.