Zhong-Xi 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

1. In a bowl, lightly beat eggs with a pinch of salt.
2. 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.
3. 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.
4. Garnish with freshly chopped parsley.

eggs, salt, peanut oil, clove garlic, ginger, brown sugar, red cherry tomatoes, soy sauce, rice vinegar, sesame oil, tomatoes, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/zhong-xi-breakfast/ (may not work)