Poached Egg Rougaille Recipe

Poached Egg Rougaille Recipe


  • 6 fresh ripe tomatoes
  • 2 green chili
  • 1 onion
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 tbsp olive oil
  • salt to taste
  • Pinch of white pepper
  • Sprig of Thyme and Parsley


  • Heat oil in a skillet.
  • Add the chopped onions, green chili and thyme.
  • Fry till onions are translucent.
  • Add chopped tomatoes, ginger garlic paste and season generously.
  • Simmer till tomatoes are well cooked and reduced. About 10 minutes.
  • Use the back of your spatula to crush the tomatoes.
  • Push the tomatoes to sort of make 4 little holes to hold the eggs in when you break the eggs. Season the eggs with salt and white pepper
  • Cover with a tight lid and simmer on low heat for another 5-7 minutes.
  • Take off the heat and garnish with more thyme and parsley.
  • Eat with bread or rice.

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