Eggy crumpets with chilli jam and halloumi

For the chilli jam:

• Red peppers 3, deseeded and roughly chopped
• Large red chillies 2, deseeded and roughly chopped
• Light brown soft sugar 60g
• Apple cider vinegar 225ml
• Smoked paprika ¾ tsp

For the eggy crumpets:

• Free-range eggs 6
• Milk 55ml
• Chilli flakes ½ tsp
• Dried thyme 1 tsp
• Salt and pepper to taste
• Cooking oil ⅔ tbsp
• Crumpets 10

To serve:

• Halloumi 400g, sliced diagonally into triangles
• Chives small bunch, finely sliced
• Spring onions small bunch, finely sliced
• Red chillies 2, finely sliced

1. For the chilli jam: put all the ingredients in a deep saucepan over a medium heat, mix well and bring to a simmer. Stir occasionally and cook until the peppers and chillies are soft and have started to darken. You’ll know it’s ready when the mixture continues to bubble for around 30 seconds when the pan is removed from the heat.
2. Leave the chilli jam to cool for 10 minutes. Then, while still warm, blend using a stick blender or food processor. Blitz until it’s reached the desired consistency – it can be as smooth or chunky as you like.
3. Once the jam has cooled completely, pour it into a jar or tub and store in the fridge. It will keep for a week.
4. For the eggy crumpets: crack the eggs into a large bowl. Whisk in the milk, chilli flakes, dried thyme and salt and pepper until combined.
5. Drizzle oil into a large frying pan and place over a medium-high heat. Rotate the pan to spread the oil evenly.
6. One at a time, submerge the crumpets in the egg mixture, ensuring they are fully saturated.
7. Transfer the crumpets from the bowl to the pan, placing them hole-side-down. Push them down using the back of a spatula and reduce the heat to medium. Leave them to cook for 2–3 minutes or until they are golden brown, then flip over and repeat on the other side. Give them a final squeeze with the spatula to ensure they’re cooked through – if any egg oozes out, turn down the heat and cook for a further minute on each side.
8. To serve: while the crumpets are cooking, place a drizzle of oil in a separate pan over a medium heat. Once hot, add the halloumi and cook until golden brown on each side. Set aside.
9. Place a large tablespoon of chilli jam in the centre of each plate and spread it with the back of the spoon. Place 2 crumpets on top, then the halloumi and finish with a sprinkle of chives, spring onions and chilli.

Recipe shared from the Indy Cafe Cookbook Volume 2. Order your copy here to discover more coffee-shop-inspired brunch, lunch and baking recipes.