名古屋風ナポリタンには、普通、目玉焼きは載せない

【お題】　　目玉焼き Nagoya-style Neapolitan usually doesn't have a fried egg on it 名古屋風ナポリタン 「鉄板ナポリタン」と呼ばれ、アツアツの鉄板の上に溶き卵とナポリタンが乗っている一風変わった料理。 昭和36年に名古屋の老舗喫茶店「喫茶 ユキ」で鉄板ナポリタンの歴史が始まったといわれる。 Bingだと、名古屋風のナポリタンを作ろうとしても、どうしても目玉焼き載せになりがちｗ（お題だからそれで良いのですが…） いろいろ工夫して、名古屋風にしたのが③と④ですｗ ④はChatGPTの画像生成。（同じDALL-E３なのに差が出ますね…） プロンプト A delicate anime-style illustration with fine lines and aquarelle (watercolor) textures. On a round black iron plate, a vibrant serving of orange-colored Napolitan spaghetti is piled high, with sliced green bell peppers mixed in. Two red sausages, slightly curved and pan-seared, rest on top of the spaghetti, adding a classic touch. Steam gently rises from the hot pasta, and a slight char marks the edge of the sizzling iron plate. Just barely peeking out from beneath the spaghetti is a thin, round layer of cooked yellow egg — soft and smooth, partially visible around the edges. Across the wooden table, a cheerful silver-haired noblewoman chef stands proudly. She wears a crisp white chef's coat with elegant detailing. One hand rests on her hip, while the other is raised beside her face in an open-palm "Itadakimasu!" gesture, inviting the viewer to enjoy the meal. A spoon and a fork are neatly placed on the table. The warm and charming scene captures the essence of Nagoya-style Napolitan: hot spaghetti with red sausages on a sizzling black iron plate, resting over a delicate layer of egg.