This article was written for Annabel & Grace, which is now part of Rest Less.
Egg Rougaille and Roti
INGREDIENTS
- 3 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2.5cm piece fresh root ginger, peeled and grated
- 2 cloves garlic, grated
- 1 red bird’s eye chilli, finely chopped
- 4 sprigs thyme
- 400g can peeled plum tomatoes
- 2 tbsp freshly chopped coriander
- 3 large eggs
- Freshly chopped flat-leaf parsley, to garnish
For the roti (makes 10)
- 300g plain white flour
- 4-5 tbsp vegetable oil, plus extra for frying
- 1 tbsp salt
- 150ml hot water, or enough to make a soft dough
Method
- For the roti, combine all the ingredients in a large mixing bowl and mix together to form a soft dough (you may need more or less water). Place in an oiled bowl, cover with a damp cloth and allow to rest for 30 minutes
- Meanwhile 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.
- While the rougaille is cooking, divide the dough into approximately 10 pieces and roll each one into a pancake shape. Brush a flat pancake pan with vegetable oil and cook the roti one at a time over a high heat. Cook them on both sides until they have patches of colour and are puffed up, this usually takes about 1-2 minutes.
- To finish the dish crack the eggs into the rougaille, cover and cook for 5 minutes, or until the eggs are softly poached. Garnish with the parsley and serve with crusty bread.