Name: Egg Rougaille Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 2–3
Cuisine: Caribbean
Ingredients: 3 tbsp vegetable oil; 1 medium onion, finely chopped; 2cm 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

By Woman and Home 2013-07-16T09:40:00Z

Buy Sunshine on a Plate by Shelina Permalloo (£20; Ebury Press)

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 he eggs are softly poached. Garnish with the parsley and serve.

Ingredients

3 tbsp vegetable oil
1 medium onion, finely chopped
2cm 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

Serves	2–3
Preparation Time	10 mins
Cooking Time	35 mins
Total Time	45 mins

Egg Rougaille Recipe

Method

Ingredients

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