Plant-Based Rougaille Dizef (Eggs In Tomato Sauce)

These eggs in tomato sauce are completely plant-based

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Rougaille Dizef or eggs in tomato sauce with steamy rice These vegan eggs in tomato sauce are a hearty breakfast or brunch - Media Credit:

Rougaille Dizef is a simple Mauritian dish consisting of of eggs in tomato sauce, and it couldn’t be easier to make plant-based.

This recipe comes from Vegan Soulicious: Plant-Based Island Cooking by Charlise Rookwood. The dish uses WunderEggs, a vegan egg product with a firm texture that mimics traditional hard-boiled eggs. These soak up the flavor of the rougaille sauce as they heat through. The vegan hard-boiled eggs are gently heated in a spiced tomato base and served with steamed white rice.

The tomato sauce includes onion, garlic, ginger, thyme, curry leaves, and green chiles. It simmers until thick and aromatic, with a balance of sweetness and spice. Fresh cilantro and chiles finish the dish with brightness and heat.

Read more: The Ultimate Jamaican Breakfast

A traditional egg dish – no eggs required

Rougaille Dizef is an excellent weekend brunch dish. Serve it as is or with steamed rice to enjoy a hearty and filling meal.
Rougaille Dizef or eggs in tomato sauce with steamy rice
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Servings4

Ingredients

  • 6 cups (1.4 L) Rougaille Sauce (recipe follows)
  • 4 WunderEggs vegan hard-boiled eggs halved
  • Chopped fresh cilantro for garnish
  • Sliced green chiles for garnish
  • Ground black pepper
  • Steamed white basmati rice for serving
Rougaille Sauce: Makes 6 cups (1.4L)
  • 2 tablespoons neutral oil
  • 1 large white onion diced
  • 5 sprigs thyme
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • 6 fresh curry leaves
  • Salt
  • cups (400 g) chopped fresh ripe tomatoes
  • Chopped fresh cilantro
  • 3 green chiles sliced lengthwise

Instructions

  • In a large pan over medium heat, heat the rougaille sauce until it is simmering.
  • Place the egg halves into the sauce. Cover the pan and let the eggs warm for 5 minutes, until heated through.
  • Garnish with cilantro, chiles, and a sprinkle of black pepper.
  • Serve immediately with hot, steamy rice.

To make the Rougaille Sauce

  • In a large saucepan over medium-high heat, heat the oil. When the oil is hot, add the onion, thyme, ginger, garlic, and curry leaves. Sauté for 2 minutes, then add salt to taste and cook until the onion softens, about 5 minutes more. Add the tomatoes and ½ cup (120 ml) water. Bring to a simmer and then turn the heat to low, cover, and simmer for 15 minutes.
  • Add the cilantro and green chiles and simmer for another 5 minutes to let the flavors infuse. When the tomatoes have softened and broken down and the sauce has thickened,
  • remove the thyme sprigs and serve.
  • Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Excerpted from the new book Vegan Soulicious: Plant-Based Island Cooking by Charlise Rookwood. Photos copyright (c) 2025 by Clay Williams and Angie Vasquez. Published by Abrams.

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