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.
Recipe Ingredients
- 3 Tbsp Vegetable Oil
- 1 Medium Onion, chopped
- 1 Tbsp Crushed Ginger
- 1 Tbsp Minced Garlic
- 1 Tbsp Finely Chopped Red Chilli
- 2 Sprigs Fresh Thyme
- 1 (400g) Tin Whole Plum Tomatoes
- Fresh Coriander, chopped, to taste
- Salt, to taste
- 3 Large Eggs
- Freshly Chopped Parsley, to garnish
Instructions
- 1
Heat the vegetable oil in a large skillet over medium heat.
- 2
Add the chopped onion with a pinch of salt and sauté until softened and sweet, without browning.
- 3
Add the crushed ginger, minced garlic, and chopped chilli, and stir for a few minutes until fragrant.
- 4
Add the fresh thyme sprigs and stir to combine.
- 5
Add the tin of whole plum tomatoes, breaking them up slightly, and simmer for 15–20 minutes until the tomatoes split and the oil rises to the top.
- 6
Stir in the chopped coriander and season with salt.
- 7
Lower the heat, crack the eggs into the sauce, and cover the pan with a lid or a large plate.
- 8
Steam for 3–4 minutes until the eggs are softly poached.
- 9
Remove the cover, garnish with chopped parsley, and serve.
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Credits: Source: The Happy Foodie