Egg Rougaille

Name: Egg Rougaille
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Spanish, Mediterranean
Ingredients: 4 x Medium Eggs; 400g Peeled Plum Tomatoes; 1 Large Spanish Onion Grated to remove excess juice; 1 tbsp Ghee; 1 tsp Ghee; 4 Cloves Garlic Crushed; 1 tsp Fresh Ginger Finely Grated; 1/2 tsp Dried Oregano; 2 Sprigs very Fresh Thyme; Salt to taste; 2 Green Chillis Cut Lengthways (remove seeds to reduce heat)

8 steps

Prep:15minCook:20min

A creole tomato sauce originating from Mauritius. When combined with eggs this dish is quick to prepare, cheap, and very nutritious. Use fresh thyme to liven the tomatoes and add as many chilis as you like! The quantities here are for a generous main meal serving for two people but the sauce could easily serve 4 simply by adding more eggs.

Updated at: Thu, 17 Aug 2023 03:41:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories297.5 kcal (15%)

Total Fat17.2 g (25%)

Carbs20.7 g (8%)

Sugars14.3 g (16%)

Protein14.9 g (30%)

Sodium722.8 mg (36%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4Eggs

Medium

400gpeeled plum tomatoes

1Spanish Onion

Large, Grated to remove excess juice

1 Tbspghee

1 tspghee

4cloves garlic

crushed

1 tspFresh Ginger

Finely Grated

½ tspdried oregano

2 SprigsThyme

cut lengthways, remove seeds to reduce heat

Instructions

Rougaille

Step 1

In a heavy base skillet heat 1 tablespoon of Ghee over low flame and sauté onions until translucent and sweet, without allowing to brown. This really is the secret of success, the longer you sauté the better your final sauce...bring a book!

Spanish Onion1

ghee1 Tbsp

Step 2

Add Garlic and Ginger to pan with Onions and sauté for a further 3/4 minutes

cloves garlic4

Fresh Ginger1 tsp

Step 3

Add tomatoes to pan and bring to a simmer before adding Chilis ,Thyme, Oregano, and Salt

peeled plum tomatoes400g

Thyme2 Sprigs

dried oregano½ tsp

salt

Step 4

Continue to simmer the Rougaille until the oil separates and tomatoes are fully broken down

Eggs - Poached (Traditional)

Step 5

Reduce heat to low, and carefully crack the Eggs on top of the Rougaille, ensuring space between each. Cover the pan with a well fitting lid and allow to poach for 5 minutes for a runny yolk, or 7 minutes for a firm yolk

Eggs4

Eggs - Scrambled (Ric's way)

Step 6

In a separate pan, heat 1 tsp Ghee over a medium flame

ghee1 tsp

Step 7

Using only fresh, high quality Eggs, crack them into bowl with a pinch of salt, and using a fork (not a whisk) thoroughly blend the yolk and white, without adding too much air.

Eggs4

Step 8

Pour Eggs into pan with Ghee and allow a thin layer to solidify before agitating and folding with a silicone spatula. Repeat the process of allowing a thin layer to solidify, agitating and folding, until the Eggs are cooked into fluffy soft lumps. Immediately transfer to Rougaille and carefully combine to avoid breaking eggs down to mush.