Rosemary Smoked Tomato Jam and Poached Eggs
8
piecesServes
20
minutesPreparation Time
75
minCooking Time
Ingredients
- 1 kg roma tomatoes, cored, halved and seeded
- 1 medium onion, cut into thick slices
- 1 small poblano chile (green mild chilli) , seeded
- 1/4 cup firmly packed brown sugar
- 2 tbsp (40ml) cider vinegar
- 1 tsp McCormick® Rosemary Leaves, crushed
- 1/2 tsp McCormick Sea Salt Coarse
- 1/4 tsp McCormick Black Pepper Coarse
- 1 tsp white wine vinegar
- 8X60 g eggs
- 8 slices thick-sliced rustic bread
Directions
- 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.
Recipe Tip
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.
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