Eggs Rougaille with Garlic Toast

Processed with VSCO

I don’t think you’re ready for this!


Processed with VSCO

You’ll Need:

  • 3 tbsp vegetable oil
  • 1 brown onion (finely chopped)
  • 2½cm piece of fresh root ginger (peeled and grated)
  • 4 garlic cloves (minced, saving half for garlic bread)
  • 1 red chilli (de-seeded and finely chopped)
  • Some sprigs of thyme (finely chopped)
  • 2x400g tin plum tomatoes
  • 2 tbsp freshly chopped coriander (I’d run out when I took this picture)
  • 3 large eggs
  • flat-leaf parsley (roughly chopped)
  • 1 tbsp dried parsely
  • Salt and pepper
  • 2 slices of bread
  • Salad to serve

The How To:

1. Heat oil in a large pan that has a tight fitting lid. Sauté your onions on a medium to high heat until soft and slightly see through. Then add the ginger, half the garlic, thyme and chilli and cook for about 3-4 minutes.

2. Pop your tomatoes in the pan and cook for 20-25 minutes until the tomatoes begin to break and the oil begins to rise. Season and add the coriander.

3. Crack the eggs into the pan. Cover them and cook for 5 minutes, or until the eggs are softly poached. Garnish with fresh parsley and serve in a bowl with garlic toast.

For the toast:

  1. Toast your bread
  2. Butter you bread
  3. Spread rest of garlic on your bread
  4. Sprinkle bread with dried parsley



Kisses from cornwall

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s