

Native Thyme and Goat’s cheese Shakshuka
A wintery vegetarian breakfast dish perfect for an easy Sunday morning treat.
Recipe provided to us by
Robyne Low of RiverMint Dining

Native Thyme
Prostanthera incisa
Ingredients
For 4 servings
2 x cans of chickpeas, rinsed and drained
2 x cans of crushed tomatoes
3 x native thyme sprigs
4 x eggs
1 carrot, peeled and chopped
1 red capsicum , seeded and thinly sliced
4 sprigs coriander, washed and chopped
1 red onion, chopped (optional)
½ tsp ras el hanout spice mix
2 garlic cloves, crushed and chopped
½ tsp red wine vinegar
½ log of supermarket goat’s cheese
Some lemon wedges and rocket leaves to garnish
Crusty bread to serve
Method
- Preheat a large frying pan, add 2 tbsp olive oil and saute the carrot, onion, and capsicum until softened. Add the garlic and sauté for 2 minutes.
- Add the chickpeas, ras el hanout, Native Thyme sprigs, coriander and red wine. Sauté until softened, dry and fragrant.
- Add the tomatoes and ½ cup of water and bring to the boil. Lower to cook on medium heat and simmer mixture for 6 -10 mins.
- Make four indents in the mixture and crack the eggs into the indents.
- Season with salt and pepper, cover with a lid and cook for 6 mins until the eggs are medium but not hard.
- Remove from the heat and place on a heatproof mat on a laid table to rest for 2 mins.
- Sprinkle with chunks of goat’s cheese and garnish with the rocket and lemon wedges.
- Serve breakfast with some crusty bread and all dig in!
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