Turkish Bread Brunch with Bacon, Anchovies & Poached Eggs
A Chilli Coffee Live Cooking Show Recipe
A deliciously different take on brunch, combining crispy bacon, rich tomatoes, savoury anchovies and gently poached eggs on warm Turkish bread. Finished with fresh parsley and a drizzle of sweet and spicy Delight dressing, this dish brings together bold, comforting flavours with just a little unexpected kick.
Prep Time: 10 mins
Cook Time: 20 mins
Serves: 3
Ingredients
For the Brunch
- 1 piece Turkish bread, cut into 3 portions
- 150–200 g bacon
- 1 tin (400 g) peeled tomatoes
- 1 small tin anchovies in oil
- 3 eggs
- Fresh parsley, roughly chopped
- A little finishing salt
For the Delight Dressing
- 40 ml Delight Salted Caramel Chilli Syrup
- 80 ml extra virgin olive oil
Method
Step 1: Prepare the Turkish Bread
- Preheat the oven to 160°C.
- Slice the Turkish bread lengthways and place it in the oven to dry out and lightly toast while preparing the other ingredients.
- Remove when warm and lightly crisp.
Step 2: Cook the Bacon and Anchovies
- Heat a large frying pan and add the bacon.
- Pour a little of the oil from the anchovy tin over the bacon. Add approximately half the anchovies and continue cooking until they dissolve into the bacon fat.
- Allow the bacon to develop a little colour without burning. This creates a rich, savoury base for the sauce.
Step 3: Build the Tomato Sauce
- Add the tin of peeled tomatoes to the pan and stir well, scraping up the flavours from the bottom.
- Bring to a gentle boil, then reduce the heat and allow the sauce to simmer until the tomatoes soften and the flavours combine.
- Break up any large pieces of tomato with your spoon.
Step 4: Poach the Eggs in the Sauce
- Reduce the heat to a gentle simmer.
- Using a large spoon, make three small wells in the tomato mixture.
- For each egg, hold the spoon in the well, crack the egg into it, then gently roll the egg into the sauce. This helps keep each egg together.
- Drape a reserved anchovy over each egg yolk.
- Cover the pan with a lid and cook until the whites are set and the yolks reach your preferred consistency.
Step 5: Make the Delight Dressing
- Combine one part Delight Syrup with two parts extra virgin olive oil in a small bottle or jug.
- Shake or whisk until combined.
- The syrup and oil may separate when left standing, so give the dressing another shake immediately before serving.
Step 6: Assemble and Serve
- Arrange the toasted Turkish bread on a serving plate.
- Carefully lift the eggs from the pan and set aside briefly.
- Spoon the warm tomato and bacon mixture generously over the bread, then place an egg on each portion.
- Drizzle with the Delight dressing, scatter over the chopped parsley and add any remaining anchovies.
- Finish with a light sprinkle of salt over each egg yolk.
- Serve immediately.
Jimmy’s Cooking Tips
Don’t be afraid to let the bacon develop a little colour in the pan. Those browned bits add flavour when the tomatoes are added.
The anchovies will virtually disappear into the sauce as they cook, leaving behind a rich, savoury flavour rather than an overpowering fish taste.
For beautifully shaped eggs, use a large spoon to create a little pool in the tomato sauce before gently sliding each egg into place.
The Delight dressing is best shaken immediately before serving, as the syrup and olive oil will naturally separate.