吃膩了西紅柿炒雞蛋?西紅柿和雞蛋的另一種吃法~

吃膩了西紅柿炒雞蛋?西紅柿和雞蛋的另一種吃法~

林觴
林觴
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窩個蛋,傳說中的Shakshuka。

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食材

蕃茄丁罐頭(diced tomato)+番茄醬(tomato sauce),黑胡椒,雞蛋,番茄,鹽,洋蔥,蘑菇,牛至,paprika,青椒,大蒜三瓣(對,沒有拍到,但是他一直都在)。

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十字花

番茄劃十字,準備去皮。

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去皮

水開放入番茄,把每個番茄在水裡翻滾一圈後關火,撈出番茄用涼水沖10秒鐘。

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備料

番茄、青椒、洋蔥、蘑菇切丁。

丁都切好了,也就完成三分之二的工作了。

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鍋裡家一點點油,先把大蒜炒香,再加入洋蔥炒軟,放入青椒炒至透明。

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再加入蘑菇繼續翻炒至蘑菇出水後,加入西紅柿、番茄丁罐頭和番茄醬。

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加入一茶匙鹽、一勺胡椒、一勺牛至、一勺paprika。

番茄醬汁很燙,建議蓋上蓋子小火煮15分鐘。

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轉小火,放入雞蛋(可以先在鍋裡放一個湯勺,把雞蛋打在湯勺裡面,刨個坑,再把雞蛋放進去)。

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蓋上蓋子,三分鐘以後關火再悶五分鐘。

喜歡cheese的也可以在蓋蓋子之前撒上mozzarella cheese。

(本來的做法是鑄鐵鍋做,最後放了蛋從爐灶上轉移到烤箱,375度烤7-10分鐘,然而,並木有鑄鐵鍋,所以,就這樣吧。)

這個醬,配麵包、配麵、配飯都好吃。

Voilà!

一首聶魯達的小詩,一定湊夠500字。

Ode To Tomatoes — Pablo Neruda

The street

filled with tomatoes,

midday,

summer,

light is

halved

like

a

tomato,

its juice

runs

through the streets.

In December,

unabated,

the tomato

invades

the kitchen,

it enters at lunchtime,

takes

its ease

on countertops,

among glasses,

butter dishes,

blue saltcellars.

It sheds

its own light,

benign majesty.

Unfortunately, we must

fuck it:

the knife

sinks

into living flesh,

red

viscera

a cool

sun,

profound,

inexhaustible,

populates the salads

of Chile,

happily, it is wed

to the clear onion,

and to celebrate the union

we

pour

oil,

essential

child of the olive,

onto its halved hemispheres,

pepper

adds

its fragrance,

salt, its magnetism;

it is the wedding

of the day,

parsley

hoists

its flag,

potatoes

bubble vigorously,

the aroma

of the roast

knocks

at the door,

it's time!

come on!

and, on

the table, at the midpoint

of summer,

the tomato,

star of earth, recurrent

and fertile

star,

displays

its convolutions,

its canals,

its remarkable amplitude

and abundance,

no pit,

no husk,

no leaves or thorns,

the tomato offers

its gift

of fiery color

and cool completeness.

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