Egg rougaille
by Selina Periampillai

Ingredients

Oils & Vinegars

  • 3 tbsp of vegetable oil

Fruit & Vegetables

  • 1 medium onion, finely chopped
  • 2 spring onions, chopped
  • 1 tomato, chopped
  • 2 garlic cloves, finely chopped
  • 1 bird's eye chilli

Salad & Fresh Herbs

  • 1 piece of fresh ginger, 2cm, finely chopped
  • 4 sprigs of thyme

Store Cupboard

  • 4 large eggs
  • 400g of tinned chopped tomatoes
  • salt

Spices & Dried Herbs

  • 2 tbsp of coriander stalks, finely chopped (leaves roughly chopped to serve)