I do love a visit to Dishoom now and again, particularly their Bacon and Egg Naan (and let’s face it I sometimes throw in sausages as well!). We’ve been known to head into town on a weekend morning with the sole purpose of treating ourselves to one of these naans and for me in particular, an endless supply of chai.

I started making these during Lockdown when I missed my Dishoom fix and it turns out they’re surprisingly achievable at home. The recipe can be found in the Dishoom Cookbook, and really the main element you need to make (unless you want to make your own naan) is the tomato-chilli jam. The great thing about this is you can make a large batch, and keep it in the fridge and use on other things, like a burger relish or instead of ketchup.

Tomato-Chilli Jam

Ingredients (makes approx 2 jars worth)

400g tomatoes, diced
2-3 tbsp ginger, roughly chopped
2 cloves garlic, peeled
1/2 pickled jalapeño, sliced
60ml rice wine vinegar
150g sugar

Method

• In a blender add the tomatoes, ginger, garlic, jalapeño and rice wine vinegar and blitz it until you have a chunky consistency.
• Pour the mixture into a pot and add the sugar.
• Simmer for around 20-30 minutes, stirring often, or until the sauce is reduced into a thick paste.
• Pour into sterilised jars, seal and allow to cool.

Once you have your supply of the jam it’s time to construct your naan. It’s the combination that makes it special — smoky, salty bacon, soft egg, cooling cream cheese, and that sweet-spicy tomato-chilli jam.

Bacon and Egg Naan

Ingredients (serves 2)

6 slices thick-cut bacon (or as much bacon as you want!)
1 tbsp salted butter
2 eggs
2 naan breads (Shop bought for ease – Mrs Unis’ plain naans work well – or make your own if you are feeling brave!)
4 tbsp cream cheese
4 tbsp tomato-chilli jam

Method

• Preheat oven to 200°C / 180°C fan / Gas Mark 6 / 400°F.
• Cook the bacon to your liking – I like mine slightly crispy, so I usually grill it. If including sausages, cook them too at this point.
• When the bacon is almost done, melt the butter in a non-stick pan and fry the eggs to your liking, I prefer them a little runny.
• Meanwhile, warm up the naan in your preheated oven for a few minutes until warm and soft.
• Remove from the oven and spread the cream cheese over one half of each naan.
• Top the cream cheese with the bacon (add sausage at this point if using) and add the egg.
• To finish, spoon over the tomato-chilli jam, and if you have any, a few pieces of coriander.
• Fold the naan in half and enjoy right away

All that’s missing is a steady stream of hot chai and a slow weekend morning.