Dishoom's Naan Breakfast Sandwich with Bacon, Cream Cheese, Chili-Tomato Jam & Cilantro

This naan breakfast sandwich is inspired by a famous dish from Dishoom, one of London's most popular restaurants. It's filled with a sweet and spicy chili-tomato jam, tangy cream cheese, crispy bacon, a fried egg and fragrant cilantro. The whole thing is wrapped in a warm and pillowy garlic naan. It's an insanely delicious nontraditional breakfast sandwich that's packed full of flavor. 

Two years ago, before we went to London, I sent out a request asking my followers to share their favorite places to eat. 

Before I knew it, a place called Dishoom filled my inbox.

I immediately googled it and added it to the top of my list. 

This super stylish Bombay-inspired Indian restaurant not only looked amazing but the food was apparently out of this world.

I couldn't wait to eat there.

Fast forward to landing in London. First things first, we checked into our hotel, grabbed a sausage roll from Gail's Bakery, and  started exploring our neighborhood.

Lucky enough, there was a Dishoom on our block so we walked in.

Surprisingly, it was empty so we knew we had to take advantage of this anomaly.

The entire menu was amazing, the restaurant was gorgeous, and the smells coming from other tables literally made me cry. 

So we did what any normal couple would do after a 10 hour flight and ordered as much food as we could possibly fit into our body.

And guess what? It was ALLLLLLLLLL amazing!

And now that I've got all this time on my hands because of the quarantine, I figured now is the time to recreate one of their most popular dishes - the breakfast naan sandwich!

Ingredients - What you need to make it

For the Chili-Tomato Jam

• tomatoes
• ginger
• garlic
• jalapeno
• rice wine vinegar
• white sugar

For the Sandwich

• garlic naan (I'm used storebought but you could definitely make their own using this recipe)
• eggs
• thick cut bacon
• cream cheese
• chili-tomato jam
• cilantro

How to make the Tomato-Chili Jam

One of my girlfriends from London sent me the authentic Dishoom recipe from her cookbook but unfortunately it was in grams and ml and, well, it made about 8 cups of chili jam which is way more than we need.

So after doing some math, I whittled the recipe down to fit something that would be about the right amount for 2 breakfast sandwiches. 

To begin, chop up two cups of tomatoes. I used cherry tomatoes but you could use whatever you have on hand. You can even use canned tomatoes, too! Just be sure to use the juice they come in, too.

Pour the tomatoes into a tall-sided bowl and add chopped ginger, garlic, and rice wine vinegar.

The original recipe called for green chilis, but here in America, those aren't very spicy so I knew that we would need to find the alternative.

I didn't have fresh jalapenos, but I did have some super spicy pickled jalapenos so I used those which worked just perfectly.

Once everything was in the bowl, use an immersion blender to break it down into a chunky sauce.

After that, pour it into a non-reactive pot (think stainless steel) and add white sugar. Give it a stir and simmer the sauce for 20-30 minutes or until it reduces into a thick paste.

Once it's done, set it aside until you're ready to build your sandwich.

How to make the Breakfast Naan Sandwich

To make Dishoom's breakfast naan sandwich, you must first make the chili-tomato jam above.

While that is cooking, you'll want to prepare the bacon. Lay 6 slices of bacon on a parchment lined baking sheet and bake at 400 for 20 minutes, flipping halfway through.

Once the bacon is cooked and the jam is made, it's time to fry the eggs and heat the naan.

Throw the store-bought naan in the oven to heat up - just don't let it get too crispy as you want it to be chewy.

Meanwhile, heat a nonstick pan over medium heat and add a little bit of butter. Crack two eggs in and cook them over-medium so that the white is cooked and the yolk is runny. Finish with a pinch of salt.

Remove the naan from the oven and smear each one with cream cheese, then top with the bacon, the fried eggs, the chili jam, and cilantro. 

Serve immediately. 

What to pair it with

Unfortunately I don't have many Indian recipes on my blog besides these curried sweet potato samosa-empanada hybrids... but if you were looking for something that was inspired by our trip to the UK, you should definitely make these easy English Sausage Rolls or this Ploughmans Sandwich recipe!

Or if you want another awesome breakfast sandwich, try this Eggslut Sandwich!

If you'd like to read more about our London trip, I have a whole London travel guide for foodie cheese lovers here! 

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Recipe: 

Recipe

Dishoom's Naan Breakfast Sandwich with Bacon, Cream Cheese, Chili-Tomato Jam & Cilantro

This naan breakfast sandwich is inspired by a famous dish from Dishoom, one of London's most popular restaurants. It's filled with a sweet and spicy chili-tomato jam, tangy cream cheese, crispy bacon, a fried egg and fragrant cilantro. The whole thing is wrapped in a warm and pillow garlic naan. It's an insanely delicious nontraditional breakfast sandwich that's packed full of flavor. 

5 from 3 votes

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Ingredients

  

1x2x3x

For the Chili-Tomato Jam

• 2 cup diced tomatoes
• 2-3 tablespoon ginger
• 2 cloves garlic
• ½ pickled jalapeno
• ¼ cup rice wine vinegar
• ¾ cup white sugar

For the Naan Breakfast Sandwich

• 6 slices thick cut bacon
• 1 tablespoon salted butter
• 2 eggs
• 2 pieces garlic naan store-bought
• 4 tablespoon cream cheese
• 4 tablespoon chili-tomato jam

Instructions

 

For the Chili-Tomato Jam

• Add tomatoes, ginger, garlic, jalapeno and rice wine vinegar to a blender, or a food processor or bowl and use an immersion blender to blitz it until it’s chunky.
• Pour the mixture into a non-reactive pot (stainless steal) and add the sugar. Simmer for 20-30 minutes, stirring often, or until the sauce is reduced into a thick paste.

For the Naan Breakfast Sandwich

• Preheat oven to 400F degrees. Add bacon to a parchment lined baking sheet and bake for 20 minutes, flipping halfway through. Leave the oven on to heat the naan.
• When the bacon is almost done, heat a nonstick pan over medium and melt butter. Add eggs and fry, flipping once, until they’re cooked over medium.
• Meanwhile, heat the naan in the oven for a few minutes until it’s warm and pliable. Remove from oven.
• Smear each piece of naan with half of the cream cheese, then add half of the bacon to each one followed by the eggs, chilli-tomato jam and cilantro.
• Fold each sandwich in half and serve immediately.

Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!