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!