Ciabatta Egg Sandwich With 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.

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.