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So, hear me out: the best baked eggs never require an oven. During recipe development, discovering that covering the pan produces a humid atmosphere that gently cooks the eggs, yielding tender soft-cooked egg with firm whites and flowing center. The harsh, arid temperature in conventional ovens proves harsher than steam, typically causing to dry everything out resulting in firm yolks. I’ve given you two sauces to get started, though feel free to experiment. One is a super-simple golden coconut sauce, and the second offers a merguez ragu reimagines classic tomato-baked eggs, or, to the likes of you and me, spicy tomato eggs.

Turmeric Coconut Curry Baked Eggs (featured)

Preparation 10 min
Cooking time 55 min
Yields Two people

Olive oil
One medium onion, peeled and finely chopped
Salt
Two garlic cloves, minced garlic
10g fresh ginger, minced ginger
Turmeric powder
Cumin seeds
Aromatic leaves
Creamy coconut
400g tin chickpeas
Fresh basil, plus extra to serve
Fresh eggs
2 green finger chillies, finely sliced, for serving

Heat a cast-iron pan on a medium-high heat. Add a shot of olive oil, incorporate onions and a pinch of salt, sauté for several minutes. Mix in garlic, ginger, and spices, leave to sizzle, mixing now and then for a few minutes, add coconut milk including chickpea can contents. Let it bubble, then turn down to a simmer, allow to cook slowly about 35 minutes, when sauce is rich and yellow. Adjust seasoning, incorporate basil.

Use the back of a spoon making four indentations in the sauce, break eggs into each. Sprinkle the top of each egg with salt, then cover the pan with a lid, simmer over low heat for two to three minutes, until egg whites firm and yolks warmed. Take off the heat, top with fresh herbs plus chili slices, and serve.

Merguez Ragu with Tangy Peppers Steamed Eggs

Prep 10 minutes
Cook 45 minutes
Serves Two portions

Oil
Spicy lamb sausages
Harissa paste
1 tsp cumin seeds
2 garlic cloves, minced garlic
Canned tomatoes
Salt
4 eggs
Tangy peppers, diced
Chopped herbs, finely chopped
Greek yogurt
Fresh lemon, sliced into wedges, to serve

Set a 25cm heavy cast-iron pot over medium flame. Add two tablespoons of olive oil once hot, remove the skins from the sausages and pinch small amounts adding to pan, resembling tiny meatballs. Turn down the heat, brown the meat slowly, extracting spicy fats. Roll the merguez pieces around the pan while cooking, to brown evenly.

When golden, add the harissa, cumin seeds and sliced garlic to the pan, adjust to moderate flame and cook, stirring, for several minutes, until the mix smells fragrant, and the garlic has lost its raw edge. Add tomatoes, season with salt heat to simmer. Reduce to low heat and simmer slowly about 20 minutes. The ragu will reduce, intensify in color, while the oils split and rise to the top.

With a spoon making indentations within sauce, break eggs in. Sprinkle the top of each egg with a little salt, cover skillet. Cook for two to three minutes gently, until the whites are set and yolks warmed.

Remove from heat, top with pickled peppers, herbs, yogurt dollop, and a drizzle of oil, accompanied by lemon.