Most mornings around here begin with an egg of some form. I’m pretty spoiled with a husband who cooks a mean omelet. It’s not something I take for granted. It’s a mighty nice way to start the day. We’re always trying to mix things up by trying different cheeses and toppings. Omelets are flexible that way. So my interest was piqued when I ran across this recipe for Zhong-Xi Breakfast here from Tasty Kitchen member Dani a few weeks ago. I actually made it for lunch to try out before introducing it into our breakfast mix. It’s a simple mix of ingredients which honestly I didn’t expect much from, but the flavor created by the ginger and garlic, combined with the oh-my-word-tasty cooking oil is quite satisfying. The hubby will be pleased when I surprise him with breakfast for a change with this one. It’s quick and easy. Let me show you how.
You’ll need eggs, salt, peanut oil, chopped garlic and ginger, brown sugar, red and yellow cherry tomatoes, soy sauce, rice vinegar, sesame oil, and chopped parsley (not shown—oops!).
Begin by beating the eggs with the salt.
The omelet portion moves really quick. Heat a portion of the peanut oil in a skillet. Once the oil is hot, pour in the beaten eggs. Let cook for about a minute (see note below). Pull one edge of the omelet to the side so the uncooked eggs can reach the pan. When eggs are almost cooked but center is still soft, fold omelet in half and place on a plate to wait for the yummy toppings.
(Note: My favorite egg-cooking skillet cooks quickly so I should’ve let it go less than a minute. Adjust the cooking time for your stove and skillet.)
Don’t wash that skillet just yet! Add the remaining peanut oil and heat until hot.
Add in the garlic and ginger and sauté for about a minute, stirring constantly.
Garlic can burn very quickly at high heat, so be careful to watch for the garlic burning. Mine got a bit on the dark side, but it was still nice.
The brown sugar goes in next. Mix together.
Next, the tomatoes. So much happy color to start the day with! Cook the tomatoes for about a minute or so, until they start getting soft.
Now pull it altogether with the soy sauce, rice vinegar, and sesame oil. Can you smell it? Oh my. Stir all together.
Remove from heat and pour the tomatoes with the cooking oil on top of the patiently waiting omelet. Garnish with freshly chopped parsley and enjoy!
If you prep the ingredients the night before, chopping the garlic and ginger and tomatoes, you can have this omelet done in no time. Such a great way to dress up a simple omelet.
Many thanks to Dani of the blog Expat Cucina for sharing this flavorful way to start the day.
Zhong-Xi in Chinese means East-West. This recipe takes a bit from the East (in the soy sauce, sesame oil and ginger) and a bit from the West. Try these eggs tomorrow for breakfast!
- 2 whole Eggs
- 1 pinch Salt
- 3 Tablespoons Peanut Oil
- 1 clove Garlic, Finely Chopped
- 1 teaspoon Finely Chopped Ginger
- 1 teaspoon Brown Sugar
- 3 whole Red Cherry Tomatoes, Washed And Cut In Half
- 1 teaspoon Soy Sauce
- 1 teaspoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 4 whole Yellow Cherry Tomatoes
- 1 Tablespoon Chopped Parsley
In a bowl, lightly beat eggs with a pinch of salt.
In a skillet, heat 1 tablespoon of peanut oil. When 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 in half and place it on a plate.
In the same skillet (don’t wash it), add the remaining 2 tablespoons of peanut 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 with its cooking oil on top of your omelet.
Garnish with freshly chopped parsley.
Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.
Comments are closed for this recipe.
bustinjieber on 5.14.2013
looks and sounds great, but zhong actually means central or middle. china in chinese is zhongguo, which mean middle kingdom.
Aggie on 5.6.2013
Oh my goodness Amy, so glad you featured this recipe. What a delicious way to change up some eggs! I can smell that garlic and ginger from here, yum.
Nicola on 5.3.2013
That looks delicious! I’d never have thought of using tomatoes with asian ingredients, definitely going to try it.
ExpatCucina on 5.3.2013
Thanks for featuring my recipe
Jayne on 5.2.2013
Oooh… fusion! I cook like this is always for dinner. It’s amazing how certain flavours go so well together.