Eggs In Burgatory

01Method

1. 1

   Combine the beef in a large bowl, breaking it apart slightly. Sprinkle in the onion pulp, 1 teaspoon of curry powder, onion powder, salt, pepper, and stripped thyme leaves from a height to ensure even distribution.

2. 2

   Mix gently with your non-dominant hand until just combined. Divide into 4 equal portions, roll into balls, drizzle with olive oil, cover with plastic wrap, and rest at room temperature for 1 hour.

3. 3

   In a measuring jug, whisk together the chopped tomatoes, ketchup, honey, hot sauce, and the remaining 2 teaspoons of curry powder until smooth.

4. 4

   Heat 4 individual cast-iron pans over medium-high heat. Flatten each ball into a patty that covers the entire base of each pan — the meat will shrink during cooking. Cook until the patty releases easily and shows a golden-brown crust on the underside, about 5 minutes.

5. 5

   Flip each patty, then immediately divide the tomato mixture evenly over them, shaking the pans gently to settle the sauce.

6. 6

   Using a spoon, press a shallow hollow into the centre of each patty. Carefully crack one egg into each hollow, nesting the yolk inside. Cover all the pans with a large baking sheet, reduce the heat to a low simmer, and cook until the whites are set but the yolks remain runny, about 3 minutes.

7. 7

   Finish each pan with a small pinch of salt over the yolk, a grind of pepper, and a scattering of chopped parsley.