- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 pounds ground beef chuck
- 1 1/2 tablespoons ground cumin
- 1 tablespoon chile powder
- 1/2 cup sliced green olives
- 1/2 cup golden or black raisins
- 1 tablespoon drained capers
- Salt and freshly ground pepper
- One 8-ounce can tomato sauce
- 1 1/2 cups chicken or beef stock or low-sodium broth
- 1/2 cup ketchup
- 4 large eggs
- 4 brioche buns, split
- 1 tablespoon unsalted butter
- 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.
- 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.
- 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.
Pair with a peppery, medium-bodied Merlot such as Hogue Genesis Merlot.
Contributed By Grace Parisi Photo Published