Risotto with eggplant in tomato sauce

Ingredients to prepare: tomato half baby pasta 25 grams broccoli 2 round onion 15 grams egg 1

Practice:

Cut the tomato into small dices, chopped onion, broccoli blanch chopped. Boil the water to the pasta to 8 minutes to cook, cooked pasta fish out, add a little auxiliary oil, stir well and set aside, the pan slightly hot add a little auxiliary there. Crack the eggs into the pan, fry them and cut them into small pieces on the counter. Add a little more auxiliary oil to the pan, add the onion and sauté the onion to sauté and soften. Add tomatoes and a little tomato sauce and stir-fry evenly, turn to medium-low heat, and then add the right amount of water to smother for a while, tomatoes cooked to soften the soup thickened, and then into the broccoli. Spaghetti and poached eggs, stir fry, all the ingredients stir fry evenly cooked after you can get out of the pot it