Rosemary Smoked Tomato Jam With Poached Egg

Perfect for using abundant homegrown or farm-stand tomatoes. Make this jam by chargrilling the tomatoes, sweet onion and chile first, then simmer with rosemary, brown sugar and cider vinegar. The result is a tart-sweet spicy condiment for sandwiches, burgers and grilled meats.

  • 20min

    prep time

  • 75min

    cook time

  • 230


  • 10



  • 900 g plum tomatoes
  • 1 medium onion (chopped)
  • 1 small poblano chile (seeded)
  • 1/4 cup brown sugar (firmly packed)
  • 2 tbsps cider vinegar
  • 1 tsp McCormick® Rosemary Leaves
  • 1/2 tsp McCormick® Sea Salt Grinder
  • Poached Eggs
  • 1 tbsp white wine vinegar
  • 8 eggs
  • 8 slices rustic bread (thick-sliced)

Nutrition information (per serving)

  • 230calories


  • For the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chile on medium-high heat about 5 minutes or until lightly charred, turning occasionally. Coarsely chop tomatoes, onion and poblano chile. Place in medium saucepan. Add brown sugar, cider vinegar, rosemary, salt and pepper. Bring to boil. Reduce heat to low; simmer 1 hour or until thickened, stirring occasionally.

  • Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Add white wine vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

  • To serve, place 1 slice bread on each plate. Top with Rosemary Smoked Tomato Jam and a poached egg.