Mauritian Egg Rougaille

This is the perfect dinner to make when your pantry is as empty as your stomach.

The rougaille is a traditional recipe from Mauritius and Reunion island. Reunion island is famously known for its “rougaille saucisse” but the rougaille has been part of Mauritian cuisine forever.

Here are some of the ingredients you will need:

Not featured here are some sliced mushrooms that I used to make the dish more consistent and filling.

In Mauritius, we make different kinds of rougaille. I have used eggs in this recipe but you can use shrimp or other vegetarian options such as fried eggplant slices or paneer cheese.


Such a delicious and easy weeknight meal.





For 2

You will need:

  • 2 hard boiled eggs
  • 1 can (400g) canned tomatoes
  • 1 shallot, sliced
  • 1 tsp garlic & ginger paste
  • 1/4 tsp Sundaram Spices Cumin  
  • Salt & pepper
  • 1 tbsp vegetable oil
  • 1 pinch Dried thyme
  • 1 chili
  • 1 cup chopped mushrooms (optional – I used fresh champignons de Paris)
  • Chopped coriander or spring onions (optional)
  • 1/4 cup Water


  1. In a pan, heat up 1 tbsp of oil. On medium heat, add the sliced shallot and chili. Saute for 2 mins then add the thyme and the ginger & garlic paste. Cook until the shallot becomes translucent.
  2. After about 5 minutes, add the canned tomatoes and season with salt and pepper. Let it cook for about 20 mins while stirring regularly. Add in the water gradually as the sauce starts to thicken. Cook for another 5 minutes.
  3. Add the mushrooms and the cumin. Mix and let cook for another 15 mins. The mushrooms will let out some water as it cooks. Taste and rectify the seasoning if needed.
  4. Slice the hard boiled eggs lengthwise and add them to the sauce. Mix carefully and sprinkle with the fresh herbs if using.
  5. Turn off the heat and enjoy with some delicious basmati rice or some crunchy baguette.

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