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Poached Egg Rougaille

Poached Egg Rougaille


I agree with  Frank Crane on this one ”what is a friend? I will say; it is someone with whom you dare to be yourself’.

As the 3 of us friends sat down to our occasional Saturday morning coffee with brown bread (and a full Irish breakfast, hush hush), I realised something important. I have been battling with the struggles of being a mother of three little ones. I feel so stressed. I find it difficult to be still and relax.
Relaxing brings on too many negative thoughts.When I am like this, I tend to take on bigger tasks and try to solve every hanging situation in my life all at once.
That day my friends (unknowingly were coaching me to a better me) The question they raised was ” why do you go to such lengths with your cooking,  why don’t you make life easier for yourself?


My friends knew my involvement in the kitchen very well. But I never saw it that way. Until then I was just doing what I knew my mam and granny did. They cooked multiples of small dishes to go with one plate every day. It was all nutritious and incredibly tasty. An everyday dinner would include Dhal, Sauteed veg, protein, rice and salads. This was what I grew up on every single day of my life. So I continued cooking the same way!
That day though I started thinking differently, I am in a different country, different environment, it’s ok to think differently.
My life is busier now than before; I have to come up with a solution that still feeds us well but cut down the amount of time I spend in the kitchen.


I’ve listened to my friends, and I’m going to try to be a little kinder to myself, starting from the kitchen. This was when the one pot meals were born in the EVERYDAY KITCHEN.
A recipe such as this rustic Mauritian rougaille originally made without the spinach. This dish can now be served as breakfast, brunch or dinner  with either or toasted bread!
  • Poached Egg Rougaille

    Poached Egg Rougaille


    • 3 tbsp olive oil
    • 1 onion chopped
    • 2 green chili (optional)
    • Fresh Thyme (optional)
    • 6 fresh ripe tomatoes or 1 can of chopped tomatoes
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 cups of fresh spinach or kale
    • salt to taste
    • Pinch of white pepper
    • Freshly chopped Parsley (optional)


    1. Heat oil in a skillet.
    2. Add the chopped onions, green chili and thyme.
    3. Fry till onions are translucent.
    4. Add chopped tomatoes, ginger garlic paste and spinach and season with salt.
    5. Simmer till tomatoes are well cooked and reduced. About 5-10 minutes.
    6. Use the back of your spatula to crush the tomatoes if using fresh ones.
    7. Push the tomatoes to sort of to make 4 little holes to hold the eggs in when you break the eggs. Gently break the eggs in the whole. Season the eggs with salt and white pepper
    8. Cover with a tight lid and cook on low heat for another 5-7 minutes or till the eggs are poached to desire.
    9. Take off the heat and garnish with more thyme and parsley.
    10. Eat with bread or brown rice.
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