Nigerian Egg Stew (Tomato & Soft Egg Curds)尼日利亚番茄鸡蛋炖酱

Method做法

1. Warm the oil in a lidded skillet. Add the onion and cook, stirring, until it just starts to soften — don't let it brown.

   带盖煎锅里倒油烧热，下洋葱边炒边翻，炒到刚开始变软就行，别炒上色。

   Medium · 3 min中火 · 3分钟

   The onion is soft, with no blackened edges.洋葱软了，边上没有焦黑。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the chopped tomatoes, cover, and cook 5 minutes. Uncover, stir in the bouillon, cayenne, and salt, then cook 8–10 minutes, stirring, until the sauce thickens. If it starts sticking, turn the heat down.

   把切好的番茄倒进去，盖上盖焖5分钟。开盖后拌入高汤粉、辣椒粉和盐，再搅煮8–10分钟，让酱收稠。要是开始粘锅就把火调小。

   Medium-low · 13–15 min中小火 · 13–15分钟

   The tomatoes have collapsed into a thick sauce, with no watery pool.番茄已经炒化成稠酱，没有水汪汪的汤。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Slowly pour the beaten egg over the tomatoes in a wide circle, and don't stir at first. Cover and cook until the egg sets into curds and reaches 160°F (71°C) — give it more time if wet egg remains.

   把蛋液绕着圈慢慢淋在番茄上，先别搅。盖上盖焖，等蛋凝成块、中心到160°F (71°C)就好；要是还有湿蛋液就再多焖一会儿。

   Low · 4–6 min小火 · 4–6分钟

   The egg is fully set but still moist from the tomato juices, with no raw egg.蛋全凝固了，湿润是番茄汁带来的，没有生蛋液。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Fold it over gently once, just to spread the curds around — don't break them into little bits. Turn off the heat and serve right away. For dinner, add a vegetable side and some modest starch; those aren't included here.

   轻轻翻拌一下，让蛋块散开就行，别搅成碎渣。关火，马上上桌。晚餐可以另配个蔬菜和适量主食，这些不在本清单里。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。