Feed your appetite for cooking with Penguin’s expert authors
Egg Rougaille
From the book
Sunshine on a Plate
The debut cookbook from celebrated MasterChef winner, Shelina Permalloo
Fresh and vibrant dishes showcasing Shelina's native Mauritian cuisine
Delicious family-friendly and time-saving recipes
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Introduction from 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. It’s truly divine and is my favourite sauce to prepare. When I cook this dish I always think of my friend Krystle; we ate this dish a lot when we were at university together. With some rice and a salad, this got us through many hours of study, not to mention the occasional party.
Ingredients
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.
Watch to see Shelina cook the dish:
Reviews
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