Rougaille dizef : Egg rougaille

Rougaille Dizef

Rougaille Dizef



  • 4 eggs
  • 200 g of crushed tomatoes
  • 1 small onion, chopped
  • 1 tablespoon of crushed garlic and ginger
  • 1 teaspoon of chopped thyme
  • 1 teaspoon of chopped parsley
  • Salt and pepper
  • Some chopped spring onion for decoration


Heat a frying pan with a little oil and fry the eggs on both side and reserved. In the same pan fry the onions, garlic and ginger without burning. Then add the thyme and parsley and 2 minutes later the tomatoes, salt and pepper. Mix well and simmer over medium heat for 10 minutes.

Place eggs gently into the sauce and simmer for 5 more minutes it’s ready. Sprinkle with sprin onion and serve with boiled noodles or white rice and chili sauce.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.