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.
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 sprigs 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.