Traditional shakshuka hails from North Africa and is a hearty dish made with poached eggs in a tomato and pepper sauce, usually eaten at breakfast.

The lads at BOSH! have put their vegan spin on it, turning it into a light, flavoursome meal that’s absolutely packed with veggie goodness. Plant-based yoghurt takes the place of eggs, adding a creamy texture, as well as a hefty dose of protein and calcium.

This dish is positively full of nutrients – cannellini beans, avocado, peas, leeks and spinach provide healthy fats, loads of protein, iron and a whole host of essential vitamins and minerals, including vitamins A, C, E, K and B6 as well as folic acid, manganese and potassium.

Za’atar along with fresh parsley, mint and dill ensure the dish is bursting with flavour. While it’s perfect for a lazy weekend breakfast, it also makes a great lunch or light dinner.

Serves: 2

1 leek, trimmed and thinly sliced

2 garlic cloves, minced

1 x 400g tin cannellini beans in water, drained and rinsed

10g fresh mint leaves, roughly chopped

10g fresh parsley leaves, roughly chopped

10g fresh dill, roughly chopped

1 ripe avocado, pitted and sliced

1 tbsp olive oil

200g frozen peas

200g fresh spinach leaves

50g plant-based yoghurt

1⁄2 tsp za’atar

Salt and black pepper

4 slices crusty wholemeal bread, to serve

1. Heat the olive oil in a large frying pan over a medium-high heat. Add the leek and cook, stirring, for 5 minutes until softened.

2. Turn down the heat, add the garlic and stir for a further minute.

3. Add the beans and peas and stir for 2 minutes.

4. Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next.

5. When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the mint, parsley and dill and season to perfection with salt and pepper 

6. Top with the yoghurt, za’atar and sliced avocado, and serve with crusty wholemeal bread.

Recipe taken from BOSH! Healthy Vegan by Henry Firth and Ian Theasby (HQ, HarperCollins), available now

Image: BOSH!