Rougail z'œufs (Creole tomato stew with eggs)
- 25 minutes
- 10 people
- 20 Ovoteam organic boiled eggs
- 200g onions
- 50g garlic
- 5g ginger
- 5g chopped parsley
- 400g wheat semolina (dry)
- 600g crushed peeled tomatoes
- 2g turmeric
- 0.5 cl olive oil
Peel, wash and clean vegetables.
Finely chop the onions, mince the garlic with the ginger.
Sweat the onions, garlic, ginger and turmeric. Add the tomatoes.
Cook for 15 minutes. Adjust the seasoning. Set aside at 63°C.
Cook the semolina. Set aside at 63°C.
Reheat the eggs.
Arrange the eggs on each portion of rougail.