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Rougaille d'Oeufs
Egg Rougaille
A comforting and flavorful Mauritian dish featuring hard-boiled eggs simmered in a rich, spiced tomato sauce. This dish is a staple in Mauritian homes, often served with rice or crusty bread.
ð§ ææ
- 3 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(grated)
- 2.5 cm Fresh ginger(grated)
- 1 Red chili(finely chopped (adjust to taste))
- 4 Thyme sprigs
- 400 g Peeled plum tomatoes(canned, chopped)
- 2 tbsp Fresh coriander(chopped)
- 3 large Eggs(hard-boiled)
- to taste Salt
- to taste Black pepper
- 1/4 cup Water(optional, for thinning sauce)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
- 2
Add the grated garlic, ginger, and chopped chili. Sauté for another 3-4 minutes until fragrant.
- 3
Add the thyme sprigs and canned chopped tomatoes. Stir well and cook for 20-25 minutes, or until the tomatoes break down and the oil starts to separate from the sauce. Stir occasionally.
- 4
Season with salt and pepper to taste. Stir in the chopped fresh coriander. If the sauce is too thick, add a little water.
- 5
Slice the hard-boiled eggs lengthwise and gently place them into the tomato sauce. Cover the pan and let it simmer for about 5 minutes, allowing the eggs to absorb the flavors.
- 6
Serve hot with steamed rice or crusty bread.
ð¡ ããã®ã³ã
- âFor a spicier version, add more chili.
- âYou can add sliced mushrooms or other vegetables for extra texture and flavor.
- âEnsure the eggs are fully cooked and peeled before adding them to the sauce.
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- Add a pinch of cumin for an extra layer of spice.
- Some variations include a small amount of tomato paste for a richer color and flavor.