Serves 3
3 tbsp vegetable oil
1 medium onion, finely chopped
2.5cm piece of fresh root ginger, peeled and grated
2 cloves garlic, grated
1 red bird’s eye chilli, finely chopped
4 sprigs of thyme
400g tin peeled plum tomatoes
2 tbsp freshly chopped coriander
3 large free-range eggs
freshly chopped flat-leaf parsley, to garnish
salt
Egg rougaille
1 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.
2. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
3. 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.
4. 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.