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Consider this: the best baked eggs never require an oven. When testing these recipes, realizing that using a cover generates steam for cooking the egg tops, yielding tender delicately prepared egg with a tender white and flowing center. The harsh, arid temperature of the oven is much more aggressive than steam, typically causing to dry everything out resulting in firm yolks. I’ve given you two sauces as inspiration, encouraging customization. Option one involves a straightforward golden coconut sauce, whereas the spicy sausage sauce is a riff on traditional spicy eggs, essentially, eggs cooked in zesty tomato base.

Turmeric Coconut Curry Steamed Eggs (featured)

Preparation 10 minutes
Cooking time Just under an hour
Yields Two servings

Extra virgin oil
1 onion, peeled and finely chopped
Salt
Two garlic cloves, crushed and chopped
10g fresh ginger, minced ginger
Turmeric powder
Cumin seeds
6-8 curry leaves
Creamy coconut
Chickpeas
Basil leaves, and additional for topping
Four eggs
2 green finger chillies, julienned, as garnish

Use a heavy skillet over medium-high flame. Drizzle olive oil, toss in the onion with some salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, allow to cook, occasionally stirring briefly, add coconut milk including chickpea can contents. Let it bubble, then turn down to a simmer, let it simmer about 35 minutes, until thick and golden. Season with salt, incorporate basil.

With a spoon’s back making four indentations within the sauce, break eggs into each. Dust each egg with salt, place a lid on the pan, gently heat briefly, until egg whites firm and the yolks just warm. Turn off stove, finish with a few extra basil leaves and sliced chilies, ready to enjoy.

Merguez Ragu with Tangy Peppers Baked Eggs

Prep 10 minutes
Cooking time 45 minutes
Serves 2

Olive oil
Merguez sausages
1 tbsp harissa
Toasted cumin
Garlic cloves, peeled and thinly sliced
Canned tomatoes
Seasoning
Fresh eggs
Tangy peppers, diced
Chopped herbs, finely chopped
3 tbsp thick Greek yoghurt
Fresh lemon, sliced into wedges, to serve

Use a heavy pan over medium flame. Drizzle olive oil when heated, remove the skins from the sausages and break off pieces of the meat into the pan, resembling tiny meatballs. Reduce heat, then slowly brown the sausagemeat, releasing flavorful oils. Roll the merguez pieces around the pan as they cook, to brown evenly.

Once browned, add the harissa, cumin seeds and sliced garlic to the pan, turn up the heat to medium sauté while stirring, briefly, until the mix smells fragrant, with garlic cooked. Add tomatoes, season with salt heat to simmer. Reduce to low heat cooking gently about 20 minutes. Sauce will thicken, become richer and darker, with oils separating and surfacing.

With a spoon forming wells across base, then crack an egg into each. Sprinkle the top of each egg with a little salt, place lid on pan. Simmer briefly on low flame, when eggs set and the yolks just warm.

Take off the heat, garnish with peppers, parsley, a blob of yoghurt, and oil splash, with lemon on side.