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Egg rougaille

Soft golden egg curds tangled in a tangy tomato chilli sauce
Warm with thyme and a bright lemon bite, just the right heat
Serve it up and let every spoonful feel cozy and full of flavour

breakfast ⏱ 40 min 430 kcal / portion 18.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Egg rougaille
v5 · rb0e705f985 20260727Z1751 6 pieces egg 90 ml olive oil 90 g coriander 1 tbsp tomato paste 400 g chopped tomato salt to taste pepper to taste make the chilli pickle 🌀 whisk the eggs with salt and pepper 🍳 ⏱ 2 min cook half the egg mixture undisturbed until golden 🍽 break up the eggs into chunks and transfer to a bowl 🍳 ⏱ 2 min cook the remaining egg mix until golden 🍳 ⏱ 10 min saute the onions, garlic, thyme and salt until soft and golden 🍽 transfer half the onions to a bowl and reserve 🍳 ⏱ 2 min cook the tomato paste with the remaining onions until nicely coloured 🍳 ⏱ 10 min stir in the chopped tomatoes and pepper and cook until thick 🍳 pour in boiling water and simmer until thickened 🍳 ⏱ 3-5 min return the eggs and cook until the sauce is thick and absorbed by the eggs 🍳 off the heat stir in the coriander leaves 🍽 top with the reserved onions and half the chilli pickle 🍳 serve warm with the remaining chilli pickle Egg Rougaille 🎉 1½ tbsp lemon juice 2 pieces green chilli 2 pieces onion 3 pieces garlic 1 tbsp thyme lemon juice, green chilli 0.3 pieces 15 ml 15 ml olive oil onion, garlic, thyme salt tomato paste pepper chopped tomato salt coriander 3 pieces egg half
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Preparation steps

  1. make the chilli pickle
  2. whisk the eggs with salt and pepper
  3. cook half the egg mixture undisturbed for about 2 minutes until golden
  4. break up the eggs into chunks and transfer to a bowl
  5. cook the remaining egg mix for about 2 minutes until golden
  6. saute the onions, garlic, thyme and salt for 10 minutes until soft and golden
  7. transfer half the onions to a bowl and reserve
  8. cook the tomato paste with the remaining onions for 2 minutes until nicely coloured
  9. stir in the chopped tomatoes and pepper and cook for about 10 minutes until thick
  10. pour in boiling water and simmer until thickened
  11. return the eggs and cook for 3-5 minutes until the sauce is thick and absorbed by the eggs
  12. off the heat stir in the coriander leaves
  13. top with the reserved onions and half the chilli pickle
  14. serve warm with the remaining chilli pickle

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