Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

In her fun version of a sloppy joe (an American childhood favorite), F&W's Grace Parisi borrows from picadillo, a mildly flavored Latin American stew of ground beef or pork, raisins and olives that is often served with a fried egg over rice.    More Sandwich Recipes  

How to Make It

Step 1    

Preheat the broiler. In a large, ovenproof nonstick skillet, heat the olive oil. Add the onion and garlic and cook over high heat, stirring frequently, until softened, about 5 minutes. Add the beef and cook, breaking it into small lumps, until lightly browned, about 5 minutes. Stir in the cumin and chile powder and cook for 2 minutes. Stir in the olives, raisins and capers and season with salt and pepper. Stir in the tomato sauce, stock and ketchup and bring to a boil. Simmer over moderate heat, stirring frequently, until thickened, about 10 minutes.

Step 2    

Make 4 shallow depressions in the picadillo and crack the eggs into them. Broil 6 inches from the heat for about 4 minutes, until the whites are set and yolks are still runny.

Step 3    

Meanwhile, spread the cut sides of the buns with the butter and broil until golden. Transfer the buns to plates, spoon the picadillo and eggs on top and serve.

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