Sunny's Eggs in Burgatory

You can never have too many breakfast recipes, so give Sunny's Eggs in Burgatory a try. This recipe serves 4 and costs $1.85 per serving. One serving contains 476 calories, 27g of protein, and 31g of fat. 311 person were glad they tried this recipe. If you have honey, kosher salt, curry powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 71%. If you like this recipe, you might also like recipes such as Sunny Side Up Eggs, Sunny's Deviled Eggs, and Sunny's Devilish Eggs.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 cup canned chopped tomatoes

1/4 cup loosely packed, gently chopped fresh curly parsley

3 teaspoons mild yellow curry powder

4 extra-large eggs

6 to 8 sprigs fresh thyme, leaves stripped and gently chopped

1 pound ground chuck (80-percent meat, 20-percent fat)

2 tablespoons honey

1 teaspoon hot sauce, such as Frank's RedHot

1/2 cup ketchup

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon grated red onion pulp (use a box grater or rasp)

1/4 teaspoon onion powder

Equipment:

bowl

plastic wrap

measuring cup

whisk

frying pan

baking sheet

Cooking instruction summary:

In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour. In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined. Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce. Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.

 

Step by step:


1. In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl.

2. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour.

3. In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined.

4. Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce.

5. Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes.

6. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.


Nutrition Information:

Quickview
493k Calories
28g Protein
32g Total Fat
23g Carbs
15% Health Score
Limit These
Calories
493k
25%

Fat
32g
49%

  Saturated Fat
11g
69%

Carbohydrates
23g
8%

  Sugar
18g
20%

Cholesterol
288mg
96%

Sodium
731mg
32%

Get Enough Of These
Protein
28g
57%

Vitamin K
71µg
68%

Selenium
35µg
50%

Vitamin B12
2µg
49%

Zinc
5mg
39%

Phosphorus
328mg
33%

Vitamin B6
0.63mg
32%

Vitamin B2
0.53mg
31%

Vitamin B3
6mg
31%

Iron
5mg
28%

Vitamin E
3mg
21%

Potassium
720mg
21%

Vitamin A
990IU
20%

Vitamin C
15mg
19%

Vitamin B5
1mg
16%

Copper
0.29mg
15%

Manganese
0.28mg
14%

Folate
54µg
14%

Magnesium
51mg
13%

Calcium
97mg
10%

Vitamin B1
0.13mg
9%

Fiber
2g
9%

Vitamin D
1µg
8%

covered percent of daily need
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