By Food System Team
Egg Rougaille | Recipes - Shelina Permalloo
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.
Updated at: Wed, 16 Aug 2023 20:27:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories361.6 kcal (18%)
Total Fat28.2 g (40%)
Carbs15.2 g (6%)
Sugars10.5 g (12%)
Protein12.4 g (25%)
Sodium698.5 mg (35%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 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. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
Step 2
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.
Step 3
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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Notes
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Delicious
Easy
Go-to
One-dish
Under 30 minutes
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