Saturday, 11 May 2013

Zhong-Xi Breakfast

Apparently Zhong-Xi means Eat meets West and these eggs are certainly that. I don't make omlettes very often but they tend to be my standby when I've forgotten to take something out the freezer or I've just come back from somewhere as they are so quick and easy to make. Frying the tomatoes is genius, it made them lovely and sweet and with the Chinese ingredients it added that something a little bit different. I only had red tomatoes but the colour combination with yellow as well would be stunning. It was a delicious breakfast!

Zhong-Xi Breakfast (from Tasty Kitchen)
(Serves 1)

2 eggs
pinch salt
3 tbsp oil
1 clove garlic, finely chopped
1 tsp ginger, finely chopped
1 tsp brown sugar
3 red cherry tomatoes, cut in half
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp toasted sesame oil
4 whole yellow cherry tomatoes
1 tbsp parsley, chopped

In a bowl, lightly beat eggs with a pinch of salt.

In a frying pan, heat 1 tbsp of the oil. When hot, pour in the eggs. Let them cook for a minute or so, until the eggs start solidifying. Then with a wooden spoon, push the edge in so that the soggy, uncooked eggs can touch the pan. When the eggs are almost cooked but the center is still soft, fold your omelet in half and place it on a plate.

In the same pan (don’t wash it), add the remaining 2 tbsp of oil and heat till really hot. Throw in chopped garlic and ginger, stir for a minute or so. Then add the sugar and let it caramelize. Add in the tomatoes and cook till they start getting soft, about 1 minute.

Pour in soy sauce, rice vinegar and sesame oil; stir all the ingredients together. Remove from heat and pour the tomatoes on top of your omelet.

Sprinkle the parsley on top.

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