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Choclette's Chocshuka

This week is National Vegetarian Week (20-26 May) and to celebrate we held a Meat Free Monday competition to find the best idea for a meatless meal that would appeal to vegetarians and meat-eaters alike. The entries are in and this week we're announcing the five finalists and blogging their recipes throughout the week (in no particular order). We’ll announce the grand prize winner of a full day’s course at the cookery school and dinner for two at Demuths at VegFest Bristol on 26 May 2013!

This recipe for Chokshuka comes from Choclette. We like this twist on traditional Shakshuka, an Arabic dish of eggs poached with tomato, onion and chilli's. Choclette's twist is the addition of dark chocolate and goats cheese instead of eggs.


Serves 2


  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • I red onion - cut into thin slices
  • 1 large red pepper - de-seeded and sliced lengthways
  • 1 large yellow pepper - de-seeded and sliced lengthways
  • 1 red chilli pepper - de-seeded and finely chopped
  • 300g small ripe tomatoes - halved
  • 2 cloves garlic - finely chopped
  • Leaves from three sprigs of thyme
  • 25g 70% dark chocolate - chopped
  • 100g soft goat's cheese - sliced (or two eggs)
  • Salt and pepper


  1. Heat the oil in a large frying pan over medium heat. Add the cumin and fry for a minute or two.
  2. Add the onions and fry until soft.
  3. Add the peppers, chilli and garlic. Stir and fry for a couple of minutes.
  4. Add the tomatoes and thyme.
  5. Season to taste and simmer for about 15 minutes.
  6. Turn off the heat, stir in the chocolate until all melted then add the cheese and leave to melt a little.
  7. Scoop up with the bread of your choice or serve with rice.


As an alternative to the cheese, make two indentations in the chokshuka and break in a couple of eggs and cook until set.


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