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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. It has a huge depth of flavour thanks to the European herbs parsley and thyme, the heat provided by the chilli and the Indian flavourings of ginger, coriander and garlic. 

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Ingredients

3 tbsp vegetable oil
1 medium onion
2.5cm 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

Method

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. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.

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.

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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