
Ingredients (Serves 2)
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3 tbsp. sriracha
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1 tbsp. sugar
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2/3 baguette or 2 hero rolls, about 8 inches long
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2 1⁄2 tbsp. canola oil
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1⁄2 lb. ground beef or lamb or beef/ lamb mix
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1 tsp. ground cumin
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1⁄2 tsp. salt, plus more for seasoning
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1 small white or yellow onion, sliced
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6 large eggs
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2 tbsp. sambal oelek (Southeast Asian chilli paste) or chopped seeded chilli
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Large pinch of ground black pepper
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Steps
- In a small bowl, combine the ketchup, sriracha, and sugar with 1 tablespoon of water; set aside.
- Split the baguette or rolls lengthwise but do not cut all the way through, leaving a small hinge like a hot dog bun. If using baguette, cut in half crosswise for 2 sandwich buns. Lightly oil a nonstick skillet with 1⁄2 tablespoon of the oil and toast the inside of the bread halves, pressing down with a spatula until lightly browned, about 2 minutes.
- In a bowl, combine the ground meat and cumin. Heat the remaining 2 tablespoons oil in the skillet. Add the garlic and fry over medium heat until fragrant, about 30 seconds. Add the onion and cook over low heat until translucent, about 6 minutes. Add the meat, raise the heat to medium, and stir-fry until cooked through, about 6 minutes. Season with salt.
- In another bowl, lightly beat the eggs. Beat in the sambal oelek, salt, and pepper. Pour the eggs into the skillet, covering the meat. When the egg just start to firm up on the bottom and sides, turn the mixture over with a metal spatula and continue cooking to desired level of done. Transfer to a plate and keep warm. Press the inside of each bread half into the pan to pick up leftover scraps.
- Pile the eggs and meat on the buns and spread the ketchup in the centre. Close the sandwiches, cut into four pieces and serve.