Blacken the peppers by lighting your largest gas ring or preheating your grill to high. Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them every 5 minutes, until blackened. Set aside in a bowl to cool and steam with a plate over the top.
Cook the vegetables by placing the frying pan with a drizzle of olive oil over a medium heat. Add the onion first, then the diced chilli and garlic. Cook for five minutes.
Add the spices to the pan, starting with the corriander stems (reserving the leaves), then the oregano, cumin and paprika.
Add tomato purée and sugar then stir until the mixture is dark and sticky, then add the vinegar and let it bubble.
Add the tinned tomatoes, bay leaves and cinnamon and a good splash of water and leave to simmer for 8-10 minutes, until thickened.
Meanwhile, peel the peppers by rubbing the burned skin with your fingers. Seed and roughly chop them, then add the red pepper to the shakshuka.
Make the ‘egg yolk’ by adding the yellow pepper, plant based mayo, tahini juice of the lemon and a sprinkle of salt, then blend to a paste.
Make the ‘egg white’ by putting the yoghurt, juice of the lemon and saly to a bowl.
Make four wells in the shakshuka mixture and place a spoon of the ‘egg white’ in each one, then top with a spoonful of the ‘egg yolk’.
Serve with the grilled pitta on the side, a sprinkling of coriander leaves, spring onion and sliced chilli on top.

Bosh’s vegan shakshuka recipe is a perfect plant-based breakfast, lunch or dinner