Ciabatta Egg Sandwich With Tomato Jam

1. 1

   Make the tomato jam: In a medium saucepan, warm 3 tablespoons olive oil over low heat, then add shallots.

2. 2

   Once they soften, add garlic.

3. 3

   Cook for about 1 minute, or until the garlic starts to soften but not brown, then add the coriander and ground fennel.

4. 4

   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.

5. 5

   Add the brown sugar and anchovy; use a wooden spoon to mash them into the paste.

6. 6

   Once they are combined, deglaze the pan with lemon juice, then add the tomato puree, oregano, salt and pepper to taste.

7. 7

   Raise heat until mixture starts to boil, then turn it down and gently simmer about 30 minutes, whisking often, until jam thickens.

8. 8

   Remove from heat and add salt to taste.

9. 9

   As it cools, jam will continue to thicken.

* Per serving · 4 servings · Values may vary.