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So, hear me out: the best baked eggs are made without baking. During recipe development, realizing that using a cover generates steam that gently cooks the eggs, yielding tender soft-cooked egg featuring set whites and flowing center. The harsh, arid temperature from baking acts stronger than steam, often leading to dehydrate ingredients and harden the yolk. Presenting two flavorful bases as a jumping-off point, though feel free to experiment. Option one involves a straightforward turmeric coconut curry, while the merguez ragu is a riff on traditional spicy eggs, or simply put, eggs cooked in zesty tomato base.

Turmeric Coconut Curry Steamed Eggs (shown above)

Preparation 10 min
Cooking time 55 minutes
Serves Two people

Extra virgin oil
One medium onion, peeled and finely chopped
Fine sea salt
2 garlic cloves, crushed and chopped
10g fresh ginger, minced ginger
1 tbsp ground turmeric
Toasted cumin
Curry leaves
200ml coconut milk
Chickpeas
Basil leaves, and additional for topping
4 eggs
Fresh chilies, thinly cut, to serve

Use a heavy skillet on a medium-high heat. Add a shot of olive oil, toss in the onion with some salt, sauté for several minutes. Incorporate aromatics and spices, allow to cook, occasionally stirring for three to four minutes, add coconut milk along with chickpeas and liquid. Heat until boiling, reduce to a simmer, let it simmer for 30-35 minutes, until thick and golden. Adjust seasoning, incorporate basil.

Employ a utensil making four indentations across the base, then crack an egg into each. Dust each egg with salt, cover the skillet, gently heat for two to three minutes, until egg whites firm and the yolks just warm. Take off the heat, finish with a few extra basil leaves plus chili slices, and serve.

Spicy Sausage Sauce and Pickled Peppers Steamed Eggs

Preparation 10 min
Cook Under an hour
Yields 2

Olive oil
Merguez sausages
Harissa paste
Toasted cumin
2 garlic cloves, sliced thin
400g good-quality tinned tomatoes
Fine sea salt
Four eggs
Pickled peppers, coarsely cut
Chopped herbs, minced
Greek yogurt
Fresh lemon, wedge-cut, for serving

Heat a skillet at moderate temperature. Pour in oil when heated, take off sausage casings forming small bits adding to pan, like mini balls. Turn down the heat, cook until golden, releasing flavorful oils. Roll the merguez pieces around the pan during cooking, to brown evenly.

After browning, incorporate harissa, cumin, and garlic to the pan, increase to medium heat sauté while stirring, for three to four minutes, until aromatic, with garlic cooked. Tip in the tomatoes, season with salt let it bubble. Turn down the heat to low and leave to blip away for 20 minutes. The ragu will reduce, intensify in color, as oils separate.

Use the back of a spoon forming wells across base, then crack an egg into each. Dust with salt with a little salt, cover skillet. Simmer briefly over a low heat, when eggs set and the yolks just warm.

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