Perfect for a breakfast, brunch or lunch, this spicy and unusual combination of flavours is worth committing to memory.
By Heather Sharpe
The haloumi cuts through the spiciness of the jam beautifully and there’s a lovely balance of sweet, spicy and salty.
Poached eggs with Pomegranate and Chilli Jam and Fried Haloumi
- Yield: 2 1x
Ingredients
Scale
the jam
- 2 large red chillis
- 2 tsp grape seed or rice bran oil
- 1/2 a red onion, thinly sliced
- 1 tsp cruched fresh ginger
- 1 garlic clove, crushed
- 3/4 cup diced tinned tomatoes and their juice
- the seeds of 1/4 of a large pomegranate
- 2 tsp fish sauce
- 1/3 cup sugar
- zest and juice of half a small lemon
- 1 bay leaf
the rest
- 2–4 slices of good quality bread for toasting (depending on whether people want 1 or 2 slices each)
- 2–4 eggs for poaching (depending on whether people want 1 or 2 eggs each)
- 200g haloumi, sliced into pieces of about 3 mm thick
- fresh salad greens (eg rocket or baby spinach) for serving
Instructions
- Put the onion, ginger, bay leaf, chilli in a frying pan over a medium heat with the oil.
- Cook until the onion softens, stirring regularly.
- Add the tomatoes and their juice, the lemon zest and juice, the pomegranate, the fish sauce and the sugar. Stir until combined.
- Bring this to the boil, then lower to a low steady boil and leave to cook, stirring occasionally until the sauce thickens to a thick sauce type consistency, about 15 minutes.
- When done, set aside and prepare the rest of your dish, you need to fry the haloumi until golden brown on each side, in a non-stick frying pan.
- Then toast your bread and poach your eggs (you can use a more traditional method, which I’m not very good at, or cheat like me and use some silicone moulds in simmering water.)
- Serve immediately. I like you put the toast in layers, with some jam, and haloumi on each level and top the whole thing with the egg/s and greens.
Heather, this recipe sounds absolutely delicious and is ideal for any time of the day! I love your use of red chilies and ginger. Thanks for sharing and enjoy the rest of your summer! – Ramona from Sam’s Club