Eggs in Purgatory (on a cutlet)

Ingredients:

• 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

Preparation:

1. 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.
2. In a liquid measuring cup, combine tomatoes, ketchup, honey, hot sauce, and the remaining 2 teaspoons curry powder until smooth.
3. 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.
4. 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.