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Dinner Recipes | Flavours of the Middle East | Savoury Chocolate

Chocolate Shakshuka with Goat’s Cheese (aka Chocshuka)

ByChoclette 2nd November 201222nd February 2022

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A delicious adaptation of the classic Middle Eastern breakfast dish. This chocolate shakshuka replaces the poached eggs with goat’s cheese and there’s a little dark chocolate for extra depth and flavour. It works surprisingly well.

Close up of colourful chocolate shakshuka made with goat's cheese rather than eggs.

When Ethel the Goat first came into my life and tempted me with the #capricornchallenge, I was really excited at the prospect of creating some savoury chocolate and goats cheese dishes. When the hamper arrived full of good things, including olive oil, onions, peppers, tomatoes, thyme and goat’s cheese of course, the very first thing I thought about was a chocolate version of shakshuka.

Shakshuka

Shakshuka started off life as a North African dish, which is purportedly the precursor to the Spanish Omelette. It’s a dish of onions, peppers and tomatoes topped off with poached eggs and it’s really delicious. It’s usually eaten for breakfast. Shakshuka quickly spread across the Middle East and became a part of this flavoursome cuisine.

This together with Megadarra, a Middle Eastern rice and lentil dish, is a staple in our house, especially if we have friends or family eating with us. I first had shakshuka when I was living in Egypt and immediately fell in love.

Chocolate Shakshuka

Much as I love a good classic shakshuka, however, I really wanted to try it with chocolate. Well why not? As goats cheese was the challenge ingredient, I substituted this for the eggs and thus Chocshuka was born.

We ate the chocolate shakshuka, scooping it up with ciabatta bread and it was even better than I was hoping. The chocolate adds a certain richness and depth, without turning this flavoursome, colourful and inviting dish into the vegetable equivalent of Nile mud.

Other Recipes for a Chocolate Breakfast You Might Like

And for even more ideas, head over to this post for chocolate breakfast recipes to get you out of bed.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this chocolate goat’s cheese shakshuka, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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If you’d like other recipes in my Flavours of the Middle East series, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Chocolate Goat’s Cheese Shakshuka. PIN IT.

Chocolate Shakshuka – The Recipe

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5 from 1 vote

Chocolate Shakshuka aka Chocshuka

An adaptation of the classic Middle Eastern shakshuka, replacing the poached eggs with goat’s cheese and adding a little dark chocolate for extra depth and flavour.

Prep Time15

Cook Time25

Total Time40

Course: Lunch, Supper

Cuisine: Middle Eastern, North African

Keyword: chocolate, goat’s cheese, peppers, tomatoes

Servings: people

Calories: 486kcal

Author: Choclette @ Tin and Thyme

Ingredients

3 tbsp olive oil
1 tsp cumin seeds
1 red onion sliced thinly
1 large red pepper deseeded and cut into strips lengthways
1 large yellow pepper deseeded and cut into strips lengthways
1 red hot chilli pepper deseeded and finely chopped (I used lacotto)
300 g small ripe tomatoes halved
2 cloves garlic finely chopped
3 sprig fresh thyme leaves only
pinch sea salt
freshly ground black pepper
25 g dark chocolate chopped (I used 70%)
100 g soft goat's cheese sliced (I used Capricorn)

Metric – US Customary

Instructions

Prep the ingredients.
Heat olive oil in a large deep frying pan and threw in the cumin seeds.
1 tsp cumin seeds, 3 tbsp olive oil
Add the onion and fry gently until soft.
1 red onion
Add the peppers to the pan and stir.
1 large red pepper, 1 large yellow pepper
Adde the chilli and tomatoes, followed by the garlic and thyme.
1 red hot chilli pepper, 300 g small ripe tomatoes, 2 cloves garlic, 3 sprig fresh thyme
Season with a little salt and pepper and add a splash of water.
pinch sea salt, freshly ground black pepper
Stir and leave to simmer for about 15 minutes.
Add the chocolate and stir until fully incorporated.
25 g dark chocolate
Place the goat’s cheese on top and allow to melt a little before serving.
100 g soft goat's cheese

Notes

Serve with bread for a quick meal, or rice for something a bit more substantial.

For a special occasion, increase the quantity and serve with megadarra.

For a classic version, omit the cheese and crack a couple of eggs over the top, five minutes before dishing up.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

Thanks to Capricorn for the ingredients to make a recipe. They did not expect me to write a positive review and all opinions are, as always, my own. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.