Main ingredients 🥩
minced porkoniongarliccurry powdertonkatsu saucetomato sauceeggperilla leaves
Solo Cooking God Curry Tomato Egg-in-Hell
A simple and flavorful egg-in-hell dish made by mixing stir-fried pork and onion with curry powder, tonkatsu sauce, and tomato sauce for an exotic taste, then cooking eggs on top.
🙋 Recommended for
- ⭐ Those who want to try a fusion dish combining tomato sauce and curry flavors
- ⭐ People looking for a rich sauce packed with minced pork, great for serving with rice or bread
- ⭐ Anyone wanting to create a fancy appetizer or brunch with minimal ingredient handling
Ingredients needed 🛒2 servings
- minced pork 200g
- onion 0.5
- minced garlic 0.5 tablespoon
- salt two pinches
- pepper a little
- curry powder 1 tablespoon
- tonkatsu sauce 4 tablespoons
- tomato spaghetti sauce 4 tablespoons
- egg 4
- perilla leaves 1~2 sheets
- vegetable oil generously
Recipe 🍳
- Chop half an onion finely, keeping some texture.
- Heat generous amount of vegetable oil in a pan, then add chopped onion, minced pork, and 0.5 tablespoon of minced garlic.
- Sprinkle with two pinches of salt and a little pepper, then stir-fry until the pork is fully cooked.
- Once the pork is cooked through, sprinkle 1 tablespoon of curry powder evenly and stir-fry again to infuse the distinctive aroma.
- Add 4 tablespoons of tonkatsu sauce and 4 tablespoons of tomato spaghetti sauce, stirring well to combine and cook until the mixture becomes moist and glossy.
- Lower the heat to low, then crack 4 eggs into the pan, spacing them out so they don’t overlap.
- Tear 1–2 perilla leaves by hand and scatter them evenly around the eggs to enhance fragrance.
- Cover the pan and let the eggs cook gently using the residual heat. Finish by sprinkling a little more pepper.
- Stir-fry chopped onion, minced pork, and minced garlic with salt and pepper until golden brown.
- Add curry powder, tonkatsu sauce, and tomato sauce one after another to create a moist sauce.
- Reduce heat to low, place eggs and torn perilla leaves on top, cover the pan, and cook gently.
Cooking tips 💡
- The curry powder used here enhances the depth and exotic aroma of the sauce rather than delivering a strong curry flavor.
- You can substitute perilla leaves with basil or parsley, but perilla’s fresh, aromatic profile creates a surprisingly perfect match with the tomato and curry sauce.
- Since the sauce thickens quickly, avoid high heat when cooking the eggs—always use low heat and keep the lid on to prevent burning.
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