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Consider this: the best baked eggs never require an oven. During recipe development, discovering that covering the pan produces a humid atmosphere that gently cooks the eggs, delivering a gently cooked soft-cooked egg featuring set whites plus liquid yolk. The harsh, arid temperature from baking acts stronger than steam, typically causing making dishes dry and overcook the yolk. Presenting two flavorful bases as inspiration, though feel free to experiment. Option one involves a straightforward coconut turmeric blend, and the second offers a merguez ragu is a riff on classic tomato-baked eggs, or, to the likes of you and me, spicy tomato eggs.

Turmeric Coconut Curry Steamed Eggs (featured)

Prep 10 minutes
Cooking time 55 minutes
Serves 2

Extra virgin oil
One medium onion, peeled and finely chopped
Salt
2 garlic cloves, crushed and chopped
Fresh ginger root, peeled and finely chopped
Turmeric powder
½ tbsp cumin seeds
Curry leaves
200ml coconut milk
Canned chickpeas
Fresh basil, with more for garnish
Fresh eggs
Green chilies, julienned, as garnish

Use a heavy skillet at moderate-high temperature. Add a shot of olive oil, incorporate onions seasoned with salt, fry until softened. Incorporate aromatics and spices, let them sizzle, stirring occasionally for three to four minutes, pour in creamy liquid including chickpea can contents. Let it bubble, then turn down to a simmer, let it simmer for half an hour, until thick and golden. Add salt to taste, mix in fresh basil.

Use the back of a spoon forming small wells in the sauce, then crack an egg into each. Season eggs with a little salt, then cover the pan with a lid, simmer over low heat for a few minutes, when whites are cooked and the yolks just warm. Turn off stove, finish with a few extra basil leaves plus chili slices, then serve immediately.

Merguez Ragu with Tangy Peppers Baked Eggs

Preparation Quick prep
Cook Under an hour
Yields Two portions

Olive oil
Merguez sausages
Harissa paste
1 tsp cumin seeds
Garlic cloves, sliced thin
400g good-quality tinned tomatoes
Salt
Four eggs
1 handful pickled peppers, diced
1 small handful fresh flat-leaf parsley, minced
Greek yogurt
1 lemon, wedge-cut, as garnish

Use a heavy pan at moderate temperature. Add two tablespoons of olive oil when heated, peel sausages and break off pieces of the meat into the pan, almost like little meatballs. Turn down the heat, cook until golden, releasing flavorful oils. Move sausage pieces as they cook, so they colour on all sides.

When golden, mix in spices and garlic into the skillet, increase to medium heat and cook, stirring, briefly, until aromatic, with garlic cooked. Pour in tomato contents, salt to taste heat to simmer. Reduce to low heat cooking gently for twenty minutes. Sauce will thicken, become richer and darker, while the oils split and rise to the top.

Employ utensil making indentations within sauce, add eggs individually. Dust with salt with salt, cover skillet. Heat for minutes gently, until whites firm and the yolks just warm.

Take off the heat, garnish with peppers, herbs, yogurt dollop, plus oil drizzle, accompanied by lemon.