Basil Shrimp Tomato Baked Egg
1.
The picture shows the amount of basil, which is very strong and spicy. According to repeated experiments, it is recommended to cook it beforehand, drain and let it stand for a while, the taste is just right, and the taste is softer.
2.
Defrost shrimp, cut garlic and onion
3.
Heat butter/olive oil
4.
Add onion, garlic, black pepper, shallots and coriander (if any), sauté until fragrant, turn off the heat and cover the pot. The salmon is cooked quickly, and the shrimp is already cooked.
5.
Break the basil and mint. The manual garlic masher I use is relatively inefficient. The basil in the picture is raw, it will be bigger when it is cooked
6.
Beat in 3 eggs and continue to beat them with a garlic masher for a while. There will be small bubbles in the egg mixture, which will make it softer.
7.
Shrimp and onion into the roasting pan
8.
Pour the basil egg mixture and preheat the oven
9.
Cut small tomatoes, put on small tomatoes and black olives, and add cheese (if any) at the end
10.
Bake in the oven for 15-20 minutes. Mine is a super small one, and the food is close to the heat source, so the large oven may have to bake it for a while. It is advisable to see from the side of the glass dish that the egg liquid has just completely solidified.
11.
The second brush adds cheese, the upper layer is more fragrant, but the original refreshing vegetable taste does not poke, it depends on personal preference
