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

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.

Ingredients

For the Chili-Tomato Jam

  • 2 cup diced tomatoes
  • 2-3 tbsp 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 tbsp salted butter
  • 2 eggs
  • 2 pieces garlic naan store-bought
  • 4 tbsp cream cheese
  • 4 tbsp 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 steel) 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, chili-tomato jam, and cilantro.
  • Fold each sandwich in half and serve immediately.