A hearty breakfast served on a hot, sizzling cast-iron skillet. Features sunny-side-up eggs, savory pate, sausages, pork meatballs, and a rich tomato gravy for dipping crispy baguettes.
Sauté minced garlic and shallots, add diced tomatoes and cook until mushy. Season with oyster sauce, ketchup, sugar, broth powder, and a splash of water. Simmer until thickened.
Make shallow diagonal cuts along the sausage. Pan-fry in a small cast-iron skillet with a little oil until it splits open attractively.
Crack 2 eggs into the same skillet. Arrange the pate, sausage, and meatballs around the eggs. Pour the hot tomato gravy over the meatballs and pate.
Once the egg whites are set but the yolks remain runny, turn off the heat. Top with black pepper and cilantro. Serve immediately in the pan while still sizzling, with a crusty baguette.
Q: Can I add beef slices to this?
A: Absolutely! Thinly slice tender beef, marinate with garlic and oyster sauce, and flash-sear it for 30 seconds before adding it to the pan.
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