Egg rougaille
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.
Ingredients
Metric
Imperial
- 3 tbsp of vegetable oil
- 1 medium onion, finely chopped
- 2 spring onions, chopped
- 1 tomato, chopped
- 1 piece of fresh ginger, 2cm, finely chopped
- 2 garlic cloves, finely chopped
- 1 bird's eye chilli
- 4 large eggs
- 4 sprigs of thyme
- 400g of tinned chopped tomatoes
- 2 tbsp of coriander stalks, finely chopped (leaves roughly chopped to serve)
- salt
SAVE RECIPE
Method
1
Heat the vegetable oil in a large ovenproof pan on a medium heat and add the chopped onion. Let it fry for 2 minutes, then add the ginger, garlic, chilli and thyme. Cook for 3–4 minutes, stirring occasionally. Take care to not let it burn
2
Add the chopped fresh tomato, let it cook for 1 minute, then add the chopped tinned tomatoes, coriander stalks and a splash of water. Season with salt and cook for 5 minutes
3
Preheat the grill or oven and crack the eggs into the pan over the tomato sauce. Cook for a few minutes, or until the egg whites start to set, then place under the grill or in the oven until the egg whites are softly cooked and yolks are still runny
4
Take out, scatter with coriander and spring onions and serve with fresh hot puris, rice or salad
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