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Let me explain: the best baked eggs never require an oven. Through culinary experiments, I found that simply adding a lid creates a steamy environment for cooking the egg tops, yielding tender perfectly poached egg with firm whites and flowing center. The harsh, arid temperature from baking acts stronger compared to steaming, and has a tendency to dehydrate ingredients and overcook the yolk. Here are two sauce options to get started, but get creative. One is a super-simple golden coconut sauce, whereas the spicy sausage sauce is a riff on eggs in purgatory, essentially, spicy tomato eggs.

Turmeric Coconut Curry Baked Eggs (pictured above)

Preparation 10 minutes
Cooking time 55 minutes
Serves Two people

Extra virgin oil
1 onion, peeled and finely chopped
Salt
2 garlic cloves, peeled and finely chopped
10g fresh ginger, minced ginger
Turmeric powder
½ tbsp cumin seeds
6-8 curry leaves
200ml coconut milk
400g tin chickpeas
A few basil leaves, with more for garnish
4 eggs
Fresh chilies, thinly cut, to serve

Set a 25cm heavy cast-iron pot at moderate-high temperature. Pour in some oil, toss in the onion seasoned with salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, leave to sizzle, stirring occasionally for a few minutes, pour in creamy liquid including chickpea can contents. Let it bubble, then turn down to a simmer, and leave it to tick over for half an hour, until thickened and deep yellow in colour. Adjust seasoning, then stir in the basil leaves.

Use the back of a spoon forming small wells within the sauce, break eggs into each. Season eggs with salt, then cover the pan with a lid, simmer over low heat for two to three minutes, when whites are cooked and yolks warmed. Remove from heat, top with fresh herbs plus chili slices, ready to enjoy.

Merguez Ragu with Tangy Peppers Steamed Eggs

Prep Quick prep
Cooking time 45 min
Yields 2

Olive oil
Merguez sausages
Harissa paste
1 tsp cumin seeds
Garlic cloves, sliced thin
Canned tomatoes
Fine sea salt
Four eggs
Tangy peppers, roughly chopped
Chopped herbs, minced
Creamy yogurt
Fresh lemon, sliced into wedges, to serve

Heat a skillet over medium flame. Pour in oil and, once it’s warm, take off sausage casings and pinch small amounts into the skillet, almost like little meatballs. Reduce heat, then slowly brown the sausagemeat, releasing flavorful oils. Move sausage pieces while cooking, so they colour on all sides.

After browning, add the harissa, cumin seeds and sliced garlic to the pot, increase to medium heat sauté while stirring, briefly, until aromatic, with garlic cooked. Tip in the tomatoes, add seasoning heat to simmer. Reduce to low heat cooking gently about 20 minutes. The ragu will reduce, thicken and deepen in colour, while the oils split and rise to the top.

Use the back of a spoon forming wells within sauce, then crack an egg into each. Season eggs with a little salt, then cover the pan with a lid. Simmer briefly on low flame, until the whites are set and yolks warmed.

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