Before you watch my classic foolish recipes
I'd like to dedicate this whole video to each and every people in the world
suffering from terrorism.
All my thoughts and all my love goes to my friends in the U.S.
and in the LGBT community
Peace, guys, big, big, big love from us
OK. Back to the foolish stuff.
Salut! It's Alex, and today in this episode of the Tartine Odyssey
we are gonna make an incredible and delicious fried egg
caramelized bell pepers and cherry tomatoes
tartine or open-faced sandwich.
This episode is a part of a series about tartines
as known as french-inspired open-faced sandwiches
Those modern recipes are tasty, easy,
healthy and they will let you experience the taste
of France wherever you are on the planet
on a tight budget
Many people in the world reduce France like the
biggest small country to its capital - Paris. And I
can really not blame them for that
(I was born in Paris)
In fact, there is much more to it, like
we have many different climates, ripe fruit, and
beautiful and colorful veggies
Start with a nice bell pepper or
capsicum, that one looks like a chili pepper and rightfully because it is a
chili but on the Scoville scale it scores at an unbelievable 0 which means
it has no heat
slice it in half but leave the seed. Make thin slices. Fry them on medium heat for
about two minutes in order to start the caramelization process and to get a few
charred marks then add a splash of water
cover with the lid, lower the heat to medium-low and let it cook for about
eight minutes
I would suggest you to just fry a bunch, place them in the jar, add some oil, cover
lid, fridge and you can keep that for at least one week at the end Bell pepper should be
soft but not mushy set them aside
so until now I had this trash can on wheels but it was only a trash can now
say hello to my new friend
ta-da it's like a trashcan 2.0
so obviously there is the trash can underneath on top, there is something else
kitchen cookingware, a pair of tongs one knife
another knife, what's this, sharpie pen all the things I need when I
make videos of course like the trash can i really enjoyed the fact that it's
mobile
it's really handy to have you know a mini kitchen island with everything you
need
when you cook ok guys that's it for this mobile
kitchen update now let's go back to the video so eggs definitely are
centerpiece of this beautiful tartine or open-faced sandwich and also they are a
classic staple food of French cuisine eggs are always affordable but if you
want to get them honest
then you need to go at least to free range eggs or organic which is better
apply a thin coating of oil then crack the egg in the pan
you should hear a gentle sizzling sound eggs will need about five minutes in the
pan if you dislike the yolk runny just flip the egg over at the end or
30-second of cook it with a lid
my spatula is blunt
well I know blunt spatula doesn't seem like a big problem to you but in fact
instead of lifting food you will just crush it which is a big problem
crushing food it could be a small problem
so at the end of this DIY process
I get a really sharp spatula that lifts food really easily
of course you don't have to use an electric file to sharpen your spatula i
mean you can use cheap regular sandpaper it's absolutely fine but let's face it
this look good
and now to the bread itself i'm using sourdough bread which has that rustic
and comforting taste to it
slicing in diagonal allows for bigger and wider slices of toast
toast those on 2 minutes each side on medium-high heat . Toasting bread makes sense
for two reason the first one being that in this case you prevent the slice slice
from getting soggy which is always good and the second one being that in this
case you create an abrasive surface which we load up with all the flesh of the things
you rub on it like it's a garlic, flesh of the garlic, or it's chili like in
this case the chili flesh
let's build up the tartine or open-faced sandwich instead of rubbing the taost
with a garlic clove just rub it with a chili pepper cut in half
place the egg in the center so the reason why I do not spread the bread
first is because the yolk is our spread
so why would i add more fat when it's not needed
add the bell peppers around it and a few cherry tomatoes cut in half
finish it with a few slices of roe or instant pickle onions or a sprinkle of
green onions or like i did use both *bleep* the rules
freshly cracked black pepper and flaky salt on top and you are good to go
fried egg, bell peppers and cherry tomatoes tartine or open-faced sandwich so
texture-wise you get a good crunch from the toast, you get some pungency and
freshness depending if you went for roe or pickled onions and you get some
hotness from the chili rub the indulgence comes from the egg yolk and
you also get intense caramelized flavors from the peppers
what really really freshen that open-face sandwich
are the random burst of juices from cherry tomatoes right guys it's time to
do the accountant
this time I will only be talking about money not because i'm greedy
might be but because I don't feel like you're very interested in the calories
it takes a bit of effort to do it so if you're interested let me know in the
comments
so the whole price for all these beautiful ingredients comes to 1 point
41 euro or in u.s. dollar 1 point 57 dollar which is really low, or in british pounds
1 point 12
Alex, this is amazing , I'd like to take a bite of this tartine
please if you let me
gosh! Salut! i hope you like this recipe and if you did give it a like thumbs up
and share that over your social media you know the deal spread it like butter
using the hashtag #spreaditlikebutter I mean it's always so enjoyable to spread
the butter on a tartine
oh yeah spread the butter spread the butter spread the but- maybe I should stop that
i use a little pointy red bell pepper which was really nice but I guess we all
have access to different ingredients that would be really interesting for the
community
I think that you guys were to share what your peppers
look like no offense whatsoever
like the colors the shape the taste tell it in the comments right below and also
mention where you are. Also, people click subscribe because I make new
videos on sunday and its most of the time about getting the posh out of
french food like that video where I made this beautiful goat cheese and
caramelized onions and grilled peaches tartine but I also make some pretty
weird stuff on this channel like for example that chinese and quite authentic
mapo tofu and finally I just want to point out that food should always in all
cases remain fun. Bye bye, salut!