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Consider this: the best baked eggs are made without baking. When testing these recipes, discovering that covering the pan creates a steamy environment that gently cooks the eggs, yielding tender perfectly poached egg with a tender white plus liquid yolk. The harsh, arid temperature of the oven is much more aggressive than steam, typically causing making dishes dry resulting in firm yolks. Presenting two flavorful bases as a jumping-off point, though feel free to experiment. Option one involves a straightforward coconut turmeric blend, whereas the spicy sausage sauce is a riff on traditional spicy eggs, or simply put, spicy tomato eggs.

Golden Coconut Sauce Steamed Eggs (featured)

Prep 10 minutes
Cooking time 55 min
Yields Two servings

Olive oil
1 onion, skinned and diced
Sea salt
2 garlic cloves, crushed and chopped
10g fresh ginger, peeled and finely chopped
Turmeric powder
Cumin seeds
6-8 curry leaves
200ml coconut milk
400g tin chickpeas
Basil leaves, with more for garnish
Fresh eggs
2 green finger chillies, finely sliced, for serving

Heat a cast-iron pan over medium-high flame. Add a shot of olive oil, incorporate onions and a pinch of salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, let them sizzle, occasionally stirring for three to four minutes, pour in creamy liquid and the chickpeas and their tin liquid. Let it bubble, reduce to a simmer, allow to cook slowly for 30-35 minutes, until thick and golden. Season with salt, then stir in the basil leaves.

With a spoon’s back making four indentations in the sauce, break eggs into each. Dust each egg with salt, cover the skillet, and cook on a low heat for a few minutes, when whites are cooked and the yolks just warm. Remove from heat, top with fresh herbs and thinly sliced finger chillies, and serve.

Merguez Ragu and Pickled Peppers Baked Eggs

Preparation 10 min
Cook 45 minutes
Serves Two portions

Oil
2 merguez-style lamb sausages
Spicy paste
Cumin seeds
Garlic cloves, sliced thin
Canned tomatoes
Fine sea salt
Fresh eggs
Pickled peppers, roughly chopped
Fresh parsley, minced
Greek yogurt
Fresh lemon, sliced into wedges, for serving

Heat a skillet on a medium heat. Drizzle olive oil once hot, take off sausage casings forming small bits of the meat into the pan, like mini balls. Reduce heat, then slowly brown the sausagemeat, extracting spicy fats. Stir merguez during cooking, for even browning.

After browning, incorporate harissa, cumin, and garlic to the pot, increase to medium heat fry with mixing, for three to four minutes, until the mix smells fragrant, with garlic cooked. Add tomatoes, salt to taste heat to simmer. Reduce to low heat and simmer slowly for twenty minutes. The ragu will reduce, intensify in color, with oils separating and surfacing.

With a spoon making indentations in the sauce, add eggs individually. Sprinkle the top of each egg lightly salted, place lid on pan. Heat for minutes over a low heat, when eggs set and the yolks just warm.

Take off the heat, finish with chopped pickled peppers, herbs, yogurt dollop, and a drizzle of oil, accompanied by lemon.