烟花女红酱炖蛋天使面
材料
"蕃茄罐头 1罐","鳀鱼2条或鱼露 1小匙","洋葱 1/2颗","大蒜 2瓣","初榨橄榄油 1大匙","红酒 120ml","干辣椒 1/2小匙","橄榄切碎 45g","酸豆 1大匙","月桂叶 1片","鸡蛋 2颗","天使面或细意大利面 225g"
做法
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1: 蕃茄罐头连汤汁用搅拌器打碎
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2: 洋葱和大蒜放入汤锅中,加入橄榄油和少许的盐拌炒至洋葱和大蒜变软,就加入切碎的干辣椒拌炒
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3: 此时再加红酒煮到微滚后,加入步骤1的番茄泥、月桂叶煮到微滚转小火,慢慢煨煮约煮30分钟,取出月桂叶加入鱼露(或鳀鱼)、橄榄、酸豆加热至滚转小火
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4: 打蛋将蛋用汤勺盛着,放入蛋之前先用勺底,把酱汁推出一个洞把蛋轻轻放入洞里,盖上锅盖煨5分钟左右,煨到蛋白固定就好
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5: 依照包装上的时间煮义大面,盛盘时先放面再把酱汁淋在面上,再放上蛋就完成了
