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Poached eggs with Pomegranate and Chilli Jam and Fried Haloumi


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  • Author: Heather Sharpe
  • 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

  • 24 slices of good quality bread for toasting (depending on whether people want 1 or 2 slices each)
  • 24 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

  1. Put the onion, ginger, bay leaf, chilli in a frying pan over a medium heat with the oil.
  2. Cook until the onion softens, stirring regularly.
  3. Add the tomatoes and their juice, the lemon zest and juice, the pomegranate, the fish sauce and the sugar. Stir until combined.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
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