Breakfast Buns With Tomato Chutney Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the tomato paste, ground cumin, ground coriander and red chili flakes (if using) and cook 1 minute to bloom the spices.

Add the chopped tomatoes (or drained canned tomatoes), brown sugar and apple cider vinegar. Stir to combine, bring to a gentle simmer, then reduce heat to low.

Simmer uncovered, stirring occasionally, until thickened to a chutney consistency, 25–35 minutes. If the mixture becomes too dry, add up to 2 tablespoons water.

Season with 1.25 teaspoons salt and 1/2 teaspoon black pepper. Taste and adjust sugar, vinegar, salt or chili to balance sweet, tangy and spicy. Remove from heat and let cool slightly; chutney can be made ahead and refrigerated for up to 5 days.

Bacon

Preheat oven to 200°C (400°F). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil. Bake for 12–18 minutes, turning once halfway, until crisped to your liking. Transfer to paper towels to drain. Keep warm in a low oven (90–100°C / 200°F) if making ahead.

Portobello mushrooms

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Brush mushroom caps lightly with oil and season both sides with salt and pepper. Cook caps gill-side down 4–5 minutes, then flip and cook another 3–4 minutes until tender and slightly caramelized. If caps are large, slice in half to fit buns.

Merguez sausages

Heat a skillet over medium heat. Add merguez sausages whole and cook, turning frequently, until nicely browned and cooked through, about 10–12 minutes (internal temperature 70°C / 160°F). If sausages are thick, you can simmer them in 50 ml water with a lid for 4 minutes to finish cooking, then brown uncovered.

Crack the eggs into a bowl, add the milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and chopped chives if using. Whisk until mixture is homogeneous and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown.

Pour the egg mixture into the skillet and let it sit undisturbed for 15–20 seconds until the edges begin to set. Using a spatula, gently push set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue until mostly set but still slightly glossy on top, about 1–2 minutes.

Fold the omelette in half or roll it into a log, then remove from heat. Keep warm while assembling. For six buns, divide the omelette into six portions (slice or fold accordingly).

Lightly toast the cut sides of the buns in a skillet or under a broiler until golden, about 1–2 minutes. Spread about 1/2 teaspoon softened butter on each cut side if desired.

On the bottom half of each bun, spread 1 to 2 tablespoons of tomato chutney.

Layer on a portion of baby spinach (about 10–15 g per bun), then add the chosen protein(s): 2 bacon slices or 1 merguez sausage (sliced in half lengthwise) or one portobello cap piece per bun. If using cheese, place a slice on the hot protein so it softens.

Top the protein with a folded omelette portion. Add a drizzle of hot sauce or harissa if you like (about 1/4 teaspoon per bun).

Place the top bun, press gently and serve warm. Repeat for remaining buns.

Serve immediately with extra tomato chutney on the side. Leftover chutney keeps refrigerated up to 5 days; reheat gently before using.

If making ahead, keep proteins and omelette warm in a low oven and assemble just before serving to avoid soggy buns.