Eggs in Purgatory (on a cutlet)

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 381, total fat 18 G., saturated fats 6 G., proteins 35 G., carbohydrates 24 G., fiber 3 G., cholesterol 285 mg, sodium 696 mg, sugar 17 G.

Sunny Anderson adds a beef patty to the Italian classic, "Eggs in Purgatory." It's even more filling and delicious. Perfect for breakfast or dinner. In individual cast-iron skillets, fry the patties to fill the pan, spread the spicy tomato sauce over them, and crack an egg into each. Cook until the whites are set, and serve piping hot with fresh bread for dipping in the yolk and sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground beef with 20% fat content
1 tbsp. grated red onion
3 tsp yellow curry powder, mild
1/4 tsp onion powder
6-8 fresh sprigs of thyme, leaves picked and lightly chopped
1 tbsp. l. olive oil
1 cup canned chopped tomatoes
0.5 cups ketchup
2 tablespoons of honey
1 teaspoon hot sauce, such as Frank's Red Hot
4 large eggs
1/4 cup chopped curly parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, tomatoes, red onion, ground beef, thyme, curry

Cooking the dish according to the recipe:

Place the ground beef in a large bowl and mash it slightly. Add the onion, 1 teaspoon of curry powder, onion powder, 1 teaspoon of salt, a few pinches of black pepper, and thyme. Gently mix with your hand, without compacting the ground beef. Form into 4 equal balls and leave in the bowl. Drizzle with olive oil, cover with plastic wrap, and let sit at room temperature for 1 hour.
In a liquid measuring cup, combine tomatoes, ketchup, honey, hot sauce, and the remaining 2 teaspoons curry powder until smooth.

Heat 4 cast-iron skillets over medium-high heat. Form each meatball into a patty and press it into the skillet to fill the bottom; the patties will shrink as they cook. Cook until each patty lifts easily from the pan, about 5 minutes. Flip and immediately pour the tomato mixture evenly over each patty, shaking the skillets to distribute the sauce.
Using the back of a spoon, carefully make a well in the center of each patty. Carefully crack an egg, making sure the yolk falls into the well. Cover each pan with a large baking sheet. Reduce the heat to low and cook, covered, until the whites are set but the yolks are still runny, about 3 minutes. Season the yolks with salt, black pepper, and parsley.

Categories:

recipe / Calorie content of prepared meals / Pan / Breakfast / Main courses / Meat / Eggs and dairy products / Italian cuisine / Sunny Anderson

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