Folded omelette & merguez sausage sandwiches with quick chilli jam
If you’d like to make these sandwiches for a crowd, use a bigger pan for the omelette and cut to fit in the rolls.
SERVES 4 PREP 20 mins COOK 45 mins EASY
4 merguez sausages
4 ciabatta rolls, halved 100g halloumi, cut into 8 slices 6 eggs small handful of coriander,
inely chopped
1 tbsp harissa
25g butter
For the chilli jam (makes 300g) 50g red chillies
2 tbsp tomato purée
2 roasted red peppers from a jar,
drained and roughly chopped 3 garlic cloves, roughly chopped 15g ginger, peeled and
roughly chopped
80g golden caster sugar 100ml rice vinegar
1 Begin by making the chilli jam. Trim and halve the chillies and put in a wide, non-stick frying pan over a high heat. Dry-fry for around mins, shuing the pan regularly until charred and blackened. Turn the heat down to low and stir in the tomato purée and 2 tbsp water. Cook for 2 mins until the water has evaporated and the purée has caramelised slightly. Tip into a food processor along with the red peppers, garlic and ginger. Pulse until finely chopped before returning to the pan along with the sugar and vinegar. Bring to a simmer and bubble for 15-20 mins until thick and jammy. Transfer to a bowl and leave to cool. Will keep in an airtight, sterilised jar in the fridge for up to a month.
Heat the grill to high and split the sausages lengthways, leaving them attached on one side. Put them on a foil-lined baking tray, skin-side up. Grill for 5-7 mins on each side until cooked through and crispy. Put the halved ciabatta rolls on the baking tray for the final 5 mins to toast. Meanwhile, heat a large, non-stick frying pan over a medium-high heat. Once hot, add the halloumi slices and fry on each side for 2-3 mins until golden. Transfer to a plate.
Beat the eggs in a large bowl, and mix in the coriander and harissa along with some seasoning. Heat the butter in the same pan over a medium heat until foaming, and pour in the egg mixture. Tilt the mixture around the pan, ensuring it covers the base evenly. Cook for about 20-30 seconds, before gently scraping the mixture into the centre from the sides and tilting the pan again. Repeat this once or twice more, then continue to cook until set. Gently fold the omelette using a spatula and slide out onto a chopping board. Slice into four equal pieces.
Spread 1-2 tbsp of the chilli jam over the base of the toasted ciabatta, top each with a sausage, a piece of omelette and 2 slices of halloumi, then sandwich with the top of the roll. Serve warm with some extra chilli jam on the side for dipping.
GOOD TO KNOW ibre • vit c • iron • 2 of 5-a-day PER SERVING 774 kcals • fat 52g • saturates 19g • carbs 20g • sugars 8g • ibre 8g • protein 49g • salt 1.4g
Wild garlic & mushroom lasagne, p108