23/10/2025
To kone, nou kapav fer rougaille dizef koumsa ?
To poche dizef la dan place dizef brouye
Ingredients (serves 2) :
- 1½–2 cups Sunny Rougaille (about 350–400 g)
- 4 eggs (fresh = easier to poach)
- 1 small onion, finely sliced (optional but nice)
- 1 small tomato, diced (optional, fresh lift)
- 1 clove garlic, sliced (optional)
- 1 small chilli or a pinch of chilli flakes (to taste)
- 1 sprig thyme or a pinch of dried thyme
- 1 Tbsp oil or butter
- Salt & pepper to taste
- Fresh parsley or spring onion, chopped (garnish)
Method :
1. Base aromatics (optional but tasty):
Heat oil in a wide pan (with lid). Sauté onion 2–3 min until soft. Add garlic, tomato, chilli, thyme; cook 1–2 min.
2. Add the Sunny Rougaille:
Stir in the jarred rougaille. Simmer 3–5 min to heat through and meld. Taste and season if needed.
Make wells:
With a spoon, create 4 little wells in the sauce.
Poach the eggs (in the sauce):
Crack an egg into each well. Cover with a lid. Cook on low 4–6 min until whites set and yolks are still runny (longer for firm yolks).
Tip: keep heat gentle so sauce doesn’t scorch; rotate the pan if needed for even cooking.
Finish & serve:
Sprinkle pepper and herbs. Serve immediately with warm bread, farata, or with rice.
