For the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chilli on medium-high heat about 5 minutes or until lightly charred, turning occasionally. Coarsely chop tomatoes, onion and poblano. Place in medium saucepan. Add brown sugar, cider vinegar, rosemary, salt and pepper. Bring to boil. Reduce heat to low; simmer 1 hour or until thickened, stirring occasionally.
Meanwhile, for the Poached Eggs, fill large deep saucepan with 4cm of water. Add white wine vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
To serve, place 1 slice bread on each plate. Top with Rosemary Smoked Tomato Jam and a poached egg.
Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.