Africa: Mauritius: Mauritian Egg Rougaille
3 tbsp vegetable oil
1 medium onion
2.5 cm 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 400 g tin peeled plum tomatoes
2 tbsp freshly chopped coriander
3 large eggs
freshly chopped flat-leaf parsley, to garnish
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.