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1
In a large bowl, add the beef and break it up a little.
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2
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.
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3
Gently mix with your non-dominant hand until just combined.
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4
Form into 4 equal balls and let rest in the bowl.
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5
Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour.
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6
In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined.
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7
Preheat 4 personal-sized cast-iron pans over medium-high heat.
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8
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.
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9
Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes.
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10
Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce.
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11
Using the back of a spoon, gently press a recess in the center top of each patty.
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12
Gently crack an egg into the center of each patty, resting the yolk in the recess you created.
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13
Cover all the pans with a large baking sheet.
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14
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.
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15
Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley.
