Ciabatta Egg Sandwich With Tomato Jam

• Olive oil
• 1 large shallot, diced
• 1 clove garlic, minced
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons fresh ground fennel seeds
• 1 tablespoon light brown sugar
• 1 anchovy fillet
• 2 tablespoons lemon juice
• 10 ounces canned or boxed tomato puree
• 1 teaspoon dried oregano
• 1 teaspoons salt
• Freshly ground black pepper
• 8 eggs, preferably fresh from a local farm
• 8 slices sharp Cheddar cheese
• 8 slices bacon, preferably Burgers Smokehouse Original Country Bacon, available at Bklyn Larder
• 4 ciabatta rolls

1. Make the tomato jam: In a medium saucepan, warm 3 tablespoons olive oil over low heat, then add shallots.
2. Once they soften, add garlic.
3. Cook for about 1 minute, or until the garlic starts to soften but not brown, then add the coriander and ground fennel.
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. Add the brown sugar and anchovy; use a wooden spoon to mash them into the paste.
6. Once they are combined, deglaze the pan with lemon juice, then add the tomato puree, oregano, salt and pepper to taste.
7. Raise heat until mixture starts to boil, then turn it down and gently simmer about 30 minutes, whisking often, until jam thickens.
8. Remove from heat and add salt to taste.
9. As it cools, jam will continue to thicken.

olive oil, shallot, clove garlic, ground coriander, fresh ground fennel seeds, light brown sugar, anchovy fillet, lemon juice, tomato puree, oregano, salt, freshly ground black pepper, eggs, cheddar cheese, bacon, ciabatta rolls

Taken from cooking.nytimes.com/recipes/1016671 (may not work)