2017 為食起革命特選食譜 – 印度薄餅紅黃綠 FRD 2017 Recipe – Silky masala eggs

5143077444444

材料 Ingredients

紅蔥 1個 1 small red onion
紅/青辣椒 1個 1 fresh red or green chilli
蒜頭 1 瓣 1 clove of garlic
新鮮的芫荽 一束 ½ a bunch of fresh coriander
熟番茄 2大粒 2 large ripe tomatoes
全麥印度式薄餅 4片 4 wholemeal chapatis
橄欖油 olive oil
孜然種子 半茶匙 ½ teaspoon cumin seeds
葛拉姆馬薩拉(綜合辛香料) 1茶匙 1 teaspoon garam masala
黃薑粉 半茶匙 ½ teaspoon ground turmeric
走地雞雞蛋 6粒 6 large free-range eggs

Method

  1. 將焗爐預熱至160ºC的/325ºF/gas 3
    Preheat the oven to 160ºC/325ºF/gas 3.
  2. 在砧板上,把洋蔥剝皮並切碎,然後切碎辣椒,然後剝開大蒜,並弄碎。
    On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
  3. 挑些芫荽切掉根部,然後隨意切碎,。
    Pick and roughly chop the coriander leaves, finely chopping the stalks.
  4. 將蕃茄對稱地從中間切開一半。
    Halve, deseed and finely chop the tomatoes.
  5. 將薄餅放在托盤上,然後放入焗爐。
    Place the chapatis on a tray and into the oven to warm through.
  6. 將1湯匙的橄欖油倒進大隻易潔煎鍋至中火,然後加些洋蔥、辣椒、蒜頭 和芫荽。快炒至5分鐘至軟化,請定期攪伴。
    Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
  7. 添加香料,然後煮1分鐘,或直到聞起來很棒。
    Add the spices, then cook for 1 minute, or until smelling fantastic.
  8. 同時,將雞蛋打進碗裡,加入一小片海鹽和黑胡椒,然後用叉子攪混。
    Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
  9. 將切碎的番茄放入鍋中,再煮2分鐘,然後倒入雞蛋,然後將火力降至慢火。
    Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
  10. 慢慢攪拌直到一個漂亮呈絲質而剛熟的軟棉棉的雞蛋,然後從熱鍋中盛起 。繼續保持熱鍋的剩餘溫度煮雞蛋。
    Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
  11. 將芫荽和雞蛋攪拌,然後放上溫暖的烤餅上。如果你喜歡,可以加些辣椒即成。
    Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.

Source of Information: http://www.jamieoliver.com