谁懂啊，炸蛋配番茄汁居然这么绝，汤汁都想舔干净

这道菜是我最近才发现的宝藏，以前总觉得炸蛋就是路边摊那种泡在汤里的，没想到换个做法，配番茄炒成浓汁，居然这么下饭。材料特别简单，鸡蛋、番茄、番茄酱、蒜末，没了。鸡蛋我一般打四五个，番茄挑熟透的，汁水足，炒出来颜色好看。

先炸蛋。锅里多倒点油，油热了把鸡蛋一个个磕进去，别搅，让它自己定型。边缘炸得微微焦脆、鼓起来的时候翻个面，两面金黄就捞出来控油。这一步别怕油多，油少了蛋吸油，吃着腻。炸好的蛋放一边，等会儿吸汁用。锅里留底油，下蒜末爆香，番茄切小块倒进去，用铲子边炒边压，把汁水压出来。如果番茄不够熟，可以加一勺番茄酱，颜色更红亮，酸甜味也更足。炒到番茄变成糊状，加小半碗水，放一勺生抽、一勺糖、少许盐调味。糖别省，这道菜的灵魂就是酸甜口，糖少了发酸，糖多了腻，自己尝着调。

汁煮开了，把炸好的蛋放进去，用铲子轻轻按一按，让蛋吸饱汤汁。煮个一两分钟就行，别煮太久，蛋泡软了口感就差了。最后撒点葱花，出锅。成品真的绝。炸蛋表面全是红亮的番茄汁，咬一口，外层软软的，里面还是嫩的，酸甜的汁水直接爆出来。番茄煮化了，裹在蛋上，配米饭吃，不知不觉一碗就没了。

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我第一次做的时候还担心油太多，后来发现其实还好，炸完的蛋捞出来沥一沥，再放进番茄汁里煮，多余的油反而被番茄汁中和了，吃着一点都不腻。这道菜最大的好处就是快，从头到尾二十分钟搞定。下班回家不想折腾，炒一盘出来，有蛋有番茄，营养也够。孩子也爱吃，酸酸甜甜的，比炒青菜好哄多了。你要是还没试过炸蛋配番茄汁，真的可以安排上，做法简单，失败率几乎为零，吃完记得多煮点饭。