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.
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)
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.
Why is there always salt in recipies ?
25 February 2014