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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!

#nativethymerecipes

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