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Consider this: the best baked eggs never require an oven. Through culinary experiments, realizing that using a cover generates steam that gently cooks the eggs, resulting in perfectly cooked perfectly poached egg with firm whites and a warm, runny yolk. The intense, dry heat in conventional ovens proves harsher versus moist heat, typically causing to dry everything out resulting in firm yolks. Presenting two flavorful bases to get started, but get creative. Option one involves a straightforward coconut turmeric blend, and the second offers a merguez ragu reimagines traditional spicy eggs, or simply put, eggs cooked in zesty tomato base.

Turmeric Coconut Curry Baked Eggs (shown above)

Preparation 10 min
Cooking time 55 min
Yields Two servings

Olive oil
One medium onion, skinned and diced
Fine sea salt
2 garlic cloves, minced garlic
10g fresh ginger, grated ginger
Golden spice
Cumin seeds
6-8 curry leaves
200ml coconut milk
Canned chickpeas
Fresh basil, and additional for topping
4 eggs
Fresh chilies, thinly cut, for serving

Heat a cast-iron pan on a medium-high heat. Pour in some oil, toss in the onion seasoned with salt, and cook for five to six minutes. Incorporate aromatics and spices, allow to cook, stirring occasionally for three to four minutes, add coconut milk along with chickpeas and liquid. Let it bubble, lower heat to gentle cook, and leave it to tick over for 30-35 minutes, when sauce is rich and yellow. Add salt to taste, mix in fresh basil.

With a spoon’s back to create four little pockets across the base, add eggs individually. Sprinkle the top of each egg lightly salted, then cover the pan with a lid, simmer over low heat for two to three minutes, until egg whites firm and the yolks just warm. Take off the heat, top with fresh herbs plus chili slices, and serve.

Merguez Ragu and Pickled Peppers Steamed Eggs

Prep 10 min
Cook 45 min
Serves Two

Olive oil
Spicy lamb sausages
1 tbsp harissa
1 tsp cumin seeds
Garlic cloves, peeled and thinly sliced
400g good-quality tinned tomatoes
Seasoning
4 eggs
1 handful pickled peppers, roughly chopped
Chopped herbs, finely chopped
Creamy yogurt
Fresh lemon, wedge-cut, for serving

Set a 25cm heavy cast-iron pot over medium flame. Add two tablespoons of olive oil once hot, take off sausage casings and pinch small amounts adding to pan, almost like little meatballs. Lower temperature, then slowly brown the sausagemeat, so it renders out all that spicy, flavour-packed fat. Move sausage pieces while cooking, so they colour on all sides.

Once browned, add the harissa, cumin seeds and sliced garlic to the pan, adjust to moderate flame fry with mixing, briefly, until the mix smells fragrant, and garlic softens. Pour in tomato contents, add seasoning heat to simmer. Lower to gentle simmer and simmer slowly for 20 minutes. The ragu will reduce, intensify in color, while the oils split and rise to the top.

Employ utensil forming wells within sauce, add eggs individually. Season eggs lightly salted, place lid on pan. Cook for two to three minutes on low flame, until whites firm and yolks warmed.

Take off the heat, top with pickled peppers, herbs, yogurt dollop, and a drizzle of oil, and serve with lemon wedges.