Last weekend all I have done was making coffee, using it in recipes I was experimenting with, and then drinking or eating what I made…I had soooooo much coffee that my entire house, my cloths and my hands smelled like it….and for the first time in my life, for the VERY FIRST TIME, I woke up on Sunday morning craving salt!
I made myself eggs…yes I did. Believe it or not, my Italian body ingested fried eggs for breakfast…This day will be remembered forever. Mark it red on your calendar!
For those of you who don’t know Chinese:
Zhong-Xi stands for East-West, because this breakfast recipe takes a bit from the East (in the soy sauce, sesame oil and ginger) and a bit from the West.
Here is how you make it!
Ingredients (for one serving):
- 2 whole eggs
- 1/2 tsp salt
- 4 red cherry tomatoes
- 5 yellow cherry tomatoes
- 1 clove garlic
- 1 cm of ginger
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- fresh parsley
- 3 tbsp peanut oil
- 1 tsp brown sugar
Mince garlic and ginger. Cut in half the tomatoes
Take 2 eggs and a pinch of salt. Beat lightly
In a skillet heat 1-2 tbsp of peanut oil. When the oil is hot, pour in the eggs. Let cook for a minute or so, till 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 half and place it on a plate.
In the same skillet drop one tbsp of peanut oil, make it really hot. Then add chopped garlic and ginger and saute’ for 1 minute.
Now add sugar and tomatoes, stir-fry for a few minute or until the tomatoes start getting softer. Pour in soy sauce, rice vinegar and sesame oil, stir all the ingredients together.
Remove from heat and pour the tomatoes with its cooking oil on top of your omelet.
Garnish with freshly chopped parsley and serve.