an alternative to ketchup...

Last night, I attended a new vegetarian restaurant's food tasting event organized by Green Monday in North Point.  The restaurant is called InnoVeggie.  Before I ramble on, I would like to thank Green Monday for having me there.  It was lovely because I had the opportunity to meet many like minded people.  And the food was divine.  I can see why the restaurant is called InnoVeggie as I was struck by some of the dishes' great taste with the simplest ingredients.  If you are a vegetarian and you happen to be in Hong Kong, perhaps you can check this place out.  :) The spacious interior is bright and clean with a simple and modern decor.  Anyways, you get the gist.  I'm sure all the other bloggers and medias would explain much better than me here.  So let me show you what I made today instead. ;) 

Today, I made a super easy brunch that require only a few key ingredients.  Anyone is capable to make this dish to taste superb.  I got inspired by Bon App├ętit Magazine.  I don't normally use ketchup but I do love the taste of tomatoes.  We all know that eggs and tomatoes go hand in hand apart from fries.  So, this dish is a perfect and healthier choice for the ketchup lovers. 

InnoVeggie restaurant is located in North Point, 2-4 Fort Street.  

today's easy brunch ingredients

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients for today's brunch: 

10 cherry tomatoes, halved

2 shallots, thinly sliced

1 bunch chopped parsley

2 sun dried tomatoes, thinly sliced

2 eggs

1/2 lemon zest

1-2 tbsp red wine vinegar* 

extra-virgin olive oil

* optional if you like vinegar 

   Instructions:       1) Preheat a frying pan with a little olive oil on medium low heat, cook the shallots and sun dried tomatoes for 1-2 minutes.       2) Add the cherry tomatoes and red wine vinegar.  Cook for 5 minutes.  Heat off.  Season. Set aside.       3) Make a scrambled egg or omelette and pour the tomato mixture on top.  Garnish with some chopped parsley and lemon zest.  

Instructions: 

1) Preheat a frying pan with a little olive oil on medium low heat, cook the shallots and sun dried tomatoes for 1-2 minutes. 

2) Add the cherry tomatoes and red wine vinegar.  Cook for 5 minutes.  Heat off.  Season. Set aside. 

3) Make a scrambled egg or omelette and pour the tomato mixture on top.  Garnish with some chopped parsley and lemon zest.  

summer veggies ...  hmm hmm hmm