Rougaille Dizef (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 so much more. A one pan recipe which is super simple to create. This delicious rougaille, made with eggs, tomato sauce, herbs and spices is perfect for brunch or a quick supper.
Ingrédients de la recette
- 3 Tbsp Vegetable Oil
- 1 Medium Onion
- 2½ cm Piece of Fresh Root Ginger, peeled and grated
- 2 Garlic Cloves, grated
- 1 Red Bird’s Eye Chilli, finely chopped
- 4 Sprigs of Thyme
- 1 x 400g Tin Peeled Plum Tomatoes
- 2 Tbsp Freshly Chopped Coriander
- 3 Large Eggs
- Freshly Chopped Flat-Leaf Parsley, to garnish
- Salt
Instructions
- 1
Heat the vegetable oil in a large pan with a tight-fitting lid over a medium heat and fry the onion until just beginning to brown.
- 2
Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
- 3
Add the tomatoes and cook for 20–25 minutes until the tomatoes are beginning to break down and the oil has started to rise to the top of the mixture. Season with salt, add the chopped coriander and stir.
- 4
Crack the eggs into the pan, cover and cook for 5 minutes, or until the eggs are softly poached. Garnish with the parsley and serve.
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Se connecterCrédits : Source: The Happy Foodie