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Let me explain: the most delicious egg dishes are made without baking. Through culinary experiments, I found that simply adding a lid produces a humid atmosphere for cooking the egg tops, yielding tender perfectly poached egg with firm whites and flowing center. Direct oven heat in conventional ovens proves harsher versus moist heat, often leading making dishes dry and harden the yolk. Here are two sauce options to get started, though feel free to experiment. Option one involves a straightforward turmeric coconut curry, whereas the spicy sausage sauce reimagines classic tomato-baked eggs, essentially, eggs cooked in zesty tomato base.

Turmeric Coconut Curry Baked Eggs (featured)

Prep 10 min
Cooking time 55 min
Serves Two people

Olive oil
One medium onion, skinned and diced
Sea salt
2 garlic cloves, crushed and chopped
10g fresh ginger, minced ginger
1 tbsp ground turmeric
Cumin seeds
Aromatic leaves
Coconut milk
Canned chickpeas
Basil leaves, with more for garnish
4 eggs
Fresh chilies, julienned, as garnish

Use a heavy skillet on a medium-high heat. Add a shot of olive oil, add the chopped onion and a pinch of salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, allow to cook, occasionally stirring briefly, then tip in the coconut milk and the chickpeas and their tin liquid. Bring to a boil, reduce to a simmer, let it simmer about 35 minutes, until thickened and deep yellow in colour. Season with salt, then stir in the basil leaves.

With a spoon’s back to create four little pockets across the base, add eggs individually. Season eggs with a little salt, place a lid on the pan, and cook on a low heat for a few minutes, when whites are cooked and yolks warmed. Turn off stove, finish with a few extra basil leaves plus chili slices, then serve immediately.

Spicy Sausage Sauce with Tangy Peppers Steamed Eggs

Preparation 10 min
Cook Under an hour
Yields Two portions

Olive oil
Merguez sausages
Harissa paste
Toasted cumin
Garlic cloves, peeled and thinly sliced
Tomato base
Fine sea salt
Four eggs
Tangy peppers, diced
Chopped herbs, minced
3 tbsp thick Greek yoghurt
Fresh lemon, wedge-cut, for serving

Use a heavy pan on a medium heat. Add two tablespoons of olive oil and, once it’s warm, take off sausage casings and break off pieces adding to pan, like mini balls. Reduce heat, cook until golden, releasing flavorful oils. Stir merguez while cooking, for even browning.

When golden, mix in spices and garlic to the pan, adjust to moderate flame fry with mixing, for three to four minutes, when fragrant, and garlic softens. Add tomatoes, salt to taste heat to simmer. Lower to gentle simmer cooking gently for twenty minutes. The ragu will reduce, become richer and darker, while the oils split and rise to the top.

Employ utensil to create four little pockets within sauce, add eggs individually. Season eggs with salt, place lid on pan. Cook for two to three minutes over a low heat, until the whites are set with yolks runny.

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