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Consider this: the most delicious egg dishes never require an oven. When testing these recipes, discovering that covering the pan produces a humid atmosphere for cooking the egg tops, resulting in perfectly cooked delicately prepared egg with a tender white and a warm, runny yolk. The harsh, arid temperature from baking is much more aggressive than steam, often leading making dishes dry resulting in firm yolks. Presenting two flavorful bases as a jumping-off point, though feel free to experiment. The first features an easy turmeric coconut curry, 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 (featured)

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

Olive oil
1 onion, skinned and diced
Fine sea salt
Two garlic cloves, peeled and finely chopped
10g fresh ginger, peeled and finely chopped
Golden spice
Cumin seeds
Aromatic leaves
200ml coconut milk
400g tin chickpeas
A few basil leaves, with more for garnish
4 eggs
Green chilies, thinly cut, as garnish

Use a heavy skillet on a medium-high heat. 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 three to four minutes, then tip in the coconut milk and the chickpeas and their tin liquid. Let it bubble, then turn down to a simmer, let it simmer for half an hour, when sauce is rich and yellow. Season with salt, mix in fresh basil.

With a spoon’s back to create four little pockets across the base, then crack an egg into each. Dust each egg lightly salted, cover the skillet, simmer over low heat for a few minutes, until egg whites firm and yolks warmed. Turn off stove, garnish with more basil and thinly sliced finger chillies, then serve immediately.

Merguez Ragu and Pickled Peppers Baked Eggs

Preparation 10 min
Cooking time Under an hour
Yields 2

Oil
Spicy lamb sausages
Harissa paste
Cumin seeds
Garlic cloves, minced garlic
Canned tomatoes
Seasoning
Fresh eggs
Tangy peppers, coarsely cut
Chopped herbs, diced
Creamy yogurt
1 lemon, sliced into wedges, for serving

Set a 25cm heavy cast-iron pot over medium flame. Add two tablespoons of olive oil and, once it’s warm, remove the skins from the sausages and break off pieces adding to pan, resembling tiny meatballs. Lower temperature, cook until golden, releasing flavorful oils. Stir merguez while cooking, for even browning.

When golden, add the harissa, cumin seeds and sliced garlic into the skillet, adjust to moderate flame sauté while stirring, briefly, until the mix smells fragrant, with garlic cooked. Tip in the tomatoes, add seasoning let it bubble. Reduce to low heat cooking gently for twenty minutes. The ragu will reduce, intensify in color, with oils separating and surfacing.

Use the back of a spoon to create four little pockets in the sauce, then crack an egg into each. Season eggs with salt, then cover the pan with a lid. Heat for minutes over a low heat, until whites firm and yolks warmed.

Remove from heat, top with pickled peppers, parsley and yogurt, plus oil drizzle, with lemon on side.