評(píng)論
打印
Eggs over tomato for a change蕃茄烤蛋，早餐真的吃夠了豆?jié){油條、稀飯小籠包？那就自己來(lái)做一個(gè)蕃茄烤蛋試試吧，看著就很美味。
Ingredients
食材：
Serves 4
四人份
900 g ripe vine tomatoes
900克新鮮熟透的番茄
3 garlic cloves
3瓣大蒜
3 tbsp olive oil
3茶匙橄欖油
4 large free range eggs
4顆大雞蛋
2 tbsp chopped parsley and/or chives
2茶匙歐芹碎和（或）細(xì)香蔥碎
Method
制作方法：
1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
1.烤箱預(yù)熱至200度。依番茄大小將其切瓣或切塊，放進(jìn)1.5升淺底耐熱盤中。大蒜剝皮，切薄片后撒在番茄上。撒些橄欖油，加鹽和胡椒調(diào)味，混合攪拌至番茄表皮光亮。
2. Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
2.將烤盤放進(jìn)烤箱烤40分鐘，待番茄變軟，表皮微焦。
3. Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
3.在番茄中間開(kāi)四個(gè)口兒，分別打入一個(gè)雞蛋，并用錫箔紙將烤盤封好。放回烤箱，根據(jù)個(gè)人對(duì)雞蛋生熟程度的喜好，再烤5-10分鐘即可。最后撒上香草，佐以熱騰騰的厚吐司條或配以夏巴塔面包和蔬菜沙拉食用。
Nutrition per serving
營(yíng)養(yǎng)價(jià)值：
204 kcalories, protein 9.0g, carbohydrate 7.0g, fat 16.0g, saturated fat 3.0g, fibre 3.0g, salt 0.27g.
卡路里：204千卡,蛋白質(zhì)：9.0克,碳水化合物：7.0克,脂肪：16.0克,飽和脂肪：3.0克,纖維素：3.0克,鹽：0.27克
