Egg Rougaille

By Selina Periampillai •


Egg Rougaille is a Mauritian-inspired dish, essentially a one pan dish of eggs softly poached in a spicy Creole tomato sauce.


Rougaille is a classic Creole sauce which gives its name to many Mauritian dishes; it looks like a simple tomato sauce, but is influenced by European flavours using fresh thyme in addition to Indian ingredients like chilli, coriander, garlic and ginger. This recipe is very simple and easy to do, you can cook it in under 15 minutes!  (not including prep time)

It is also very similar to Shakshuka, a North African dish, that many people eat for either breakfast, lunch or dinner. It just shows how versatile eggs are in creating healthy, interesting main meals, here are some more egg recipes to get you inspired.

Egg Rougaille


Ingredients

Serves 3-4 people

3 tbsp vegetable oil
1 medium onion
2 Spring Onion, chopped
1 Tomato, chopped
2 cm piece of fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 red bird’s eye chilli, finely chopped
4 large British Lion eggs
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes (chopped)
2 tbsp freshly chopped coriander and finely chopped stalks  (kept separate)
salt
 
Method

1. Heat the vegetable oil in a large pan (ovenproof) on a medium heat and add in the chopped onion. Let it fry for 2 minutes, then add in the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally. Take care to not let it burn.

2. Add in the chopped fresh tomato, let it cook for 1 minute then add in the chopped tin tomatoes, coriander stalks and a splash of water, season with salt and let it cook for 5 minutes.


3. Preheat the grill or oven, crack the eggs into the pan, over the tomato sauce. Let it cook for a few minutes, or until the egg whites are showing. Then place under the grill or in the oven till eggs are softly cooked and yolks still runny.

4. Take out, scatter with coriander and spring onions and serve with fresh hot puris, rice or salad.

 
 

Comments

bob@setmedical.co.uk
Why is there always salt in recipies ?
25 February 2014
­

Selina Periampillai

Selina runs a Mauritian Supper Club, in South London cooking for diners wanting to experience homemade Mauritian cuisine. Her food is comfort food, nothing fancy or fine dining just down-to-earth delicious home cooking. A self taught wedding cake maker & cook, she writes recipes for websites, is a regular contributor to online food magazines, loves to travel especially to experience different food cultures and is a keen charity walker. You can see her culinary creations & adventures on her blog Yummy Choo Eats. 

Follow us on Twitter

Great British Chefs

@gbchefs

5 mins

"Lovely bit of squirrel" @FoodUrchin shows how potted squirrel is the nuts! http://t.co/cxzRzwMLYG http://t.co/fEO76FVSQp

Great British Chefs

@gbchefs

40 mins

Fancy getting cheffy? Here's the first in our molecular guides this week - How to spherify https://t.co/eZflNFg9S9

Great British Chefs

@gbchefs

1 hr

Enjoy @jteramsden's delicious doughnut with sour apple jam this #NationalAppleDay http://t.co/3uYKcYA5uO via @gbchefs http://t.co/4McSQmY0wT

Great British Chefs

@gbchefs

2 hrs

Try these sausage and apple mini frittatas on #NationalAppleDay @kinloch_lodge http://t.co/C6H5MMLgqi via @gbchefs http://t.co/SRWHINyPTF