Bacon, tomato & tamarind relish with avocado & fried egg on sourdough
Liven up lunchtime with this delicious open sandwich
1 loaf of sourdough
2 rashers of bacon
½ an avocado, sliced
For the tomato & tamarind relish:
Oil for cooking
2 onions, chopped
3 garlic cloves, finely chopped
1 chilli, deseeded and finely chopped
10g fresh ginger, peeled and roughly chopped
1 tbsp cumin seeds
1kg fresh tomatoes, cored and roughly chopped
300g brown sugar
250ml apple cider vinegar
1 tbsp salt
Start by making the relish. Heat some oil in a large saucepan. Add the onions and cook gently for 10 minutes. Add a splash of water if they begin to stick to the bottom of the pan. Add the garlic, chilli, ginger and cumin seeds. Cook for another five minutes.
Add the tomatoes, sultanas, tamarind, sugar, vinegar and salt. Stir over a low heat to dissolve the sugar then bring up to the boil. Once it comes up to the boil, lower the heat and simmer away, uncovered for about one hour or until it thickens (you may want to open some windows or doors as the vinegar will smell quite strong).
Once the relish is ready, spoon into sterilised jars and store until needed.
For the sarnie, grill the bacon until crispy, and add the egg to the same pan. Slice the sourdough and arrange with the bacon, avocado slices, tomato & tamarind relish, and top with the fried egg. Enjoy!
Recipe by Jody Spencer
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