Egg Rougaille Recipe

20 minutes


  • 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


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