Fried Eggs With Ketchup Food

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

ARROZ CON HUEVO OR RICE WITH EGG {ULTIMATE LATIN LAZY LUNCH}

Steps:

• Heat the oil to medium, add the eggs and cook to desired doneness.
• Serve the fried egg(s) with rice and ripe plantains. Can also add avocado slices, tomato slices or tomato onion curtido salsa.

FRIED EGG SANDWICH

Steps:

• In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

FRIED EGGS WITH KETCHUP

Steps:

• 1.) heat the pan on medium low.
• 2.) Put 2 teaspoon of Vegetable oil in the pan.
• 3.) Scramble eggs and ketchup.
• 4. ) Pour onto heated Pan.
• 5. ) Flip the egg. Allow it to cook another minute and then firmly slide the spatula under the whole egg. Take it out of the pan and place it onto the serving plate.

DANISH HASH

Steps:

• Heat up a large frying pan and add 5 g of butter. Place the onions in the pan, cut side down and cook until they start to caramelize. This should take about 5 minutes. If the heat is too high, the onions cook too quickly and do not develop the wanted sweetness. Flip the onions and cook for another 3-5 minutes. Remove from the pan.
• Heat up the pan once again. Add 10 g of butter, some olive oil and the potato chunks. Cook for 5-10 minutes to get a beautiful, browned surface. Turn once in a while.
• When the potatoes are almost done, place the meat on top. I like my meat to heat through but not fry too much, leaving the meat dry, but feel free to fry the meat to your preference. Season with salt and pepper.
• Meanwhile heat up another frying pan, add the remaining butter and fry the eggs.
• Distribute the meat and potatoes on two plates and garnish with the onions. Sprinkle with fresh parsley and serve with pickled beetroot, fried eggs, Worcestershire sauce and tomato ketchup.