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.
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.