Egg rougaille

breakfast · ⏱ 40 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/654/egg-rougaille/