煮:leftover shakshouka

將吃剩的韓式烤肉和石鍋飯,變成調味也省掉的 one-pan 北非蛋,最適合在忙碌的早上「餵」藉饑腸!

{剩菜北非蛋}

  1. 以小 pan 慢火燒熱牛油及油,略炒碎洋蔥。下 salsa 茄醬和剩菜,炒熱。
  2. 於表面鋪上火腿和薄片芝士(我用的是 cheddar),壓出凹位,放蛋。
  3. 加蓋至蛋白變白,即可原鑊上桌,吃前撒一些 paprika、furikake 和 parsley 裝飾。

{啤註:(1) shakshouka 是源自北非利比亞的菜式。碎蕃茄、辣椒、洋蔥和小茴香的汁底上,加幾隻雞蛋,簡單又窩心。(2) 我用的是直徑 20cm 平底鑊,看上去很小,但已是二人分量。(3) 我加入剩菜韓式石鍋飯,單吃這個已夠飽肚;但若不加剩菜,配多士同吃美味非常。}

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