Ciabatta Egg Sandwich With Tomato Jam
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- Olive oil
- 1large shallot, diced
- 1clove garlic, minced
- 1½teaspoons ground coriander
- 1½teaspoons fresh ground fennel seeds
- 1tablespoon light brown sugar
- 1anchovy fillet
- 2tablespoons lemon juice
- 10ounces canned or boxed tomato purée
- 1teaspoon dried oregano
- 1teaspoons salt
- Freshly ground black pepper
- 8eggs, preferably fresh from a local farm
- 8slices sharp Cheddar cheese
- 8slices bacon, preferably Burgers’ Smokehouse Original Country Bacon, available at Bklyn Larder
- 4ciabatta rolls
Preparation
Make the Tomato Jam
- Step 1
Make the tomato jam: In a medium saucepan, warm 3 tablespoons olive oil over low heat, then add shallots. Once they soften, add garlic. Cook for about 1 minute, or until the garlic starts to soften but not brown, then add the coriander and ground fennel. Allow the spices to toast slightly and become aromatic, adding more oil as needed so the mixture remains a thick paste and the herbs do not burn. Add the brown sugar and anchovy; use a wooden spoon to mash them into the paste. Once they are combined, deglaze the pan with lemon juice, then add the tomato purée, oregano, salt and pepper to taste. Raise heat until mixture starts to boil, then turn it down and gently simmer about 30 minutes, whisking often, until jam thickens. Remove from heat and add salt to taste. As it cools, jam will continue to thicken.
Make the Sandwich
- Step 2
Heat oven to 250 degrees. Place the bacon in a large, cold skillet, then cook over low to medium low heat, turning until crisp on both sides. Set aside on a plate. Remove all but 1 tablespoon fat from the skillet.
- Step 3
Slice the ciabatta rolls in half and place on a baking sheet. Put 2 slices of cheese on each top half, and smear bottoms generously with tomato jam. (Refrigerate remaining jam for other uses.) Put bread in oven to warm.
- Step 4
In a large bowl, whisk the eggs together with a little salt and pepper. Put the skillet on medium heat and when hot again, gently scramble eggs. Once eggs are just firm, divide them among the ciabatta bottoms. Top with 2 slices bacon, and then the ciabatta tops. Serve immediately.
Private Notes
Cooking Notes
I'm it sure how you can call something a hangover cure if it takes 45 minutes to make. Clearly, whoever titled this has never had a hangover.
I find myself returning to this recipe often just to make the jam. It works well as a sandwich spread in lots of contexts - eggplant, tuna, etc.
The jam is kind of a "love it or won't" addition. I didn't really need the extra flavor, but others appreciated it. Chiabatta is perfect for this recipe as it doesn't bring any more overwhelming flavors to the dish (I tried it with brioche buns and it was too much).
Tomato jam goes well with cornbread, too.
Michele M: Yes, we have made it without anchovies and bacon to make a vegetarian version. I am a fan of anchovies in many things, but for some reason, not in sweet-ish tomato items. So we left them out here. Also, I think the flavor of the tomatoes, sharp cheddar and eggs are more appreciated without the bacon to compete, so we left the bacon out too. In the end, a vegetarian version, and it was delicious!
There are some excellent alternatives to this jam, which would be made in advance in larger quantities:
https://cooking.nytimes.com/recipes/1017532-tomato-jam,
or look up Niloufer Ichaporia King's Parsi Tomato Chutney.
Always keep some of one or both on hand. Then no sneaky hangover can catch you unprepared.
I have made these twice, and we enjoy them. We have french fries as a side. Being vegetarian, we either use fake bacon or none. I also just buy a gourmet, no added sugar catsup.
Anyone made a vegetarian version of this (no anchovy or bacon)?
How long can you keep this jam?
Followed the recipe with the exception of cooking bacon in lardons first, grated the cheese and cooked those together with the eggs. The jam is very tasty. Next time I am adding spicy pepper. Definitely a new favorite.
The tomato jam was so strong, I couldn't taste the eggs or bacon. The jam was good tasting, though.
Very good. I will say I used Mark Bittman's recipe for tomato jam as I already had some canned from a few weeks ago.
This was good! The tomato jam has a unique flavor- the fennel and coriander make it a little addictive. I think it has too much salt by half- but that’s a matter of taste.
I have made these twice, and we enjoy them. We have french fries as a side. Being vegetarian, we either use fake bacon or none. I also just buy a gourmet, no added sugar catsup.
This is like a weekend morning or impressing guests type of breakfast meal. No one who has to go to work will spend 45 minutes making breakfast.
How long can you keep this jam?
I'm it sure how you can call something a hangover cure if it takes 45 minutes to make. Clearly, whoever titled this has never had a hangover.
There are some excellent alternatives to this jam, which would be made in advance in larger quantities:
https://cooking.nytimes.com/recipes/1017532-tomato-jam,
or look up Niloufer Ichaporia King's Parsi Tomato Chutney.
Always keep some of one or both on hand. Then no sneaky hangover can catch you unprepared.
Anyone made a vegetarian version of this (no anchovy or bacon)?
Michele M: Yes, we have made it without anchovies and bacon to make a vegetarian version. I am a fan of anchovies in many things, but for some reason, not in sweet-ish tomato items. So we left them out here. Also, I think the flavor of the tomatoes, sharp cheddar and eggs are more appreciated without the bacon to compete, so we left the bacon out too. In the end, a vegetarian version, and it was delicious!
I find myself returning to this recipe often just to make the jam. It works well as a sandwich spread in lots of contexts - eggplant, tuna, etc.
Tomato jam goes well with cornbread, too.
The jam is kind of a "love it or won't" addition. I didn't really need the extra flavor, but others appreciated it. Chiabatta is perfect for this recipe as it doesn't bring any more overwhelming flavors to the dish (I tried it with brioche buns and it was too much).
Advertisement