The canned ingredient you should add to fried eggs....tomato paste

[Finster]

Mosca
I came across this tidbit this morning, and since you are the pit's resident breakfast guy, I thought you might be interested. (you may already know this)
it certainly has my curiosity piqued. Sunday breakfast is usually eggs, so I'm gonna give it a try.

The Canned Ingredient You Should Add To Fried Eggs

[Mosca]

Yeah, I can do that. Maybe tomorrow morning.

I’ve been on a kick the last few days where I make a small amount of hash browns, like a quarter cup, and dice a serrano pepper on top of them. The pepper steams while the hash browns crisp up. Then I flip them and mix in a couple eggs. In the mean time, in a separate non stick skillet I melt some cheese and put a tortilla on top to steam; then I use the tortilla to “wipe” the cheese out of the pan. That all makes breakfast tacos!

Just by the by, today I decided to see how quickly I could make pico de gallo. I can make it in about the time it takes for the coffee to run through the machine. I was in the kitchen at 6:57AM, and had salsa at 7:09. That includes opening the fridge and getting everything out. There’s no reason to not have fresh salsa every morning. Just dice stuff up and squeeze a lime.

[Oak Smoke]

Tom I’d have to make my pico the night before. I really like when the lime has time to bring out the other flavors.

[captainlee]

Different but I'll stick with Salsa. All the benefits of t paste but so much more.

[Mosca]

I’ve done eggs in purgatory that way, in salsa. It’s one of my favorites.

The tomato paste is much more concentrated. I buy the tubes rather than the cans, so it will be really easy for me to find out tomorrow.

[Finster]

realdocBBQ
I picked up a small jar of chili crisp at the grocery store this morning.
If it hits, I will look for a recipe to make my own..
You cook the eggs in the crisp, I presume?

[realdocBBQ]

Finster done it both ways - use the chili crisp AS the oil, or just as a topping on top of fried eggs (or scrambled if you like that, ugh).

[Finster]

Gave these a try this morning...delish!
Needs a little tweaking, but the tomato paste really adds a new twist.

[Mosca]

Ha! Mine looks exactly like yours!



I agree, this was really good.

Buying paste in the tube is more expensive, but in the larger picture it’s more efficient. I often don’t use the full 4oz of paste, and the unused part goes to waste.

[Skip]

I'm planning on Omelets sometime this week. I'll have to give this a try. Thanks for posting Finster and Mosca.

[Finster]

I have started freezing the extra paste from the can. Pull a strip of wax paper. 1Tbsp of paste, fold the wax paper over it, add another Tbsp of paste, fold the wax paper over, etc etc. freeze it in a plastic bag. Just unfold the paper to get a Tbsp at a time as you need it. It works pretty well.
I looked at the tube type, but the package said once opened use within 30 days. I don’t think I would use it that fast……. Although, maybe with this new idea 🤷🏼♂️

[Mosca]

Wow. I’ve kept it 6 months sometimes, it’s fine.

[Jerod Broussard]

Hmmm, I like Ketchup on my scrambled eggs.

[Sid P]

I put it on all eggs unless I have salsa handy.

[realdocBBQ]

About the only way I can eat scrambled is with ketchup, or Tapatio.

[Mosca]

If ketchup was French it would be considered one of the Great Sauces.