Tomato Chutney Sandwich

Prep Time 15

Cook Time 15

Servings servings

Calories 449kcal

For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer.
If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
Mix 1/4 of the grated onion with the vinegar well in a bowl and set aside to quick pickle.
Heat half of the oil in a large nonstick pan on medium low heat. Add the remaining onion to the pan, stir occasionally, letting it caramelized to a golden brown color. Then stir in the grated tomato, simmer until all of the liquid evaporates, season with salt and pepper. Consolodate the mixture to one side of the pan and toast the buns in the pan until nice and golden brown.
Spread the tomato jam inside both sides of the bun, place cilantro in between the buns and set aside.
Heat the remaining oil in the same pan on medium heat. Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with pepper. Taste and add salt if needed.
Serve the eggs on the sandwich or on the side, top with the pickled onion, serve with chicken sausage and pear. Garnish with dill.