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.
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 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.
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
- Apple & raisin pancakes with chocolate sauce
- Breakfast muffins
- Chocolate porridge
- Kefir, raw cacao & goji berry smoothie
- Nutella French toast
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.
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.
Chocolate Goat’s Cheese Shakshuka. PIN IT.
Chocolate Shakshuka – The Recipe
Chocolate Shakshuka aka Chocshuka
- 1 red onion – sliced thinly
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 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
- leaves from 3 sprigs of thyme
- pinch sea salt
- freshly ground black pepper
- 25 g 70 % dark chocolate – chopped
- 100 g soft goat’s cheese – sliced (I used Capricorn)
- Prep the ingredients.
- Heat olive oil in a large deep frying pan and threw in the cumin seeds.
- Add the onion and fry gently until soft.
- Add the peppers to the pan and stir.
- Adde the chilli and tomatoes, filled by the garlic and thyme.
- Season with a little salt and pepper and add a splash of water.
- Stir and leave to simmer for about 15 minutes.
- Add the chocolate and stir until fully incorporated.
- Place the goat’s cheese on top and allow to melt a little before serving.
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.