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Consider this: the most delicious egg dishes are made without baking. Through culinary experiments, discovering that covering the pan creates a steamy environment to cook the top of the eggs, resulting in perfectly cooked delicately prepared egg with firm whites and a warm, runny yolk. The intense, dry heat in conventional ovens proves harsher versus moist heat, typically causing making dishes dry and overcook the yolk. Here are two sauce options to get started, but get creative. The first features an easy coconut turmeric blend, while the merguez ragu is a riff on classic tomato-baked eggs, or simply put, eggs cooked in zesty tomato base.

Golden Coconut Sauce Baked Eggs (shown above)

Prep 10 min
Cooking time 55 min
Serves Two people

Olive oil
1 onion, skinned and diced
Fine sea salt
2 garlic cloves, peeled and finely chopped
10g fresh ginger, grated ginger
Turmeric powder
Toasted cumin
6-8 curry leaves
Coconut milk
Chickpeas
A few basil leaves, and additional for topping
Four eggs
Fresh chilies, thinly cut, for serving

Heat a cast-iron pan on a medium-high heat. Pour in some oil, incorporate onions and a pinch of salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, allow to cook, stirring occasionally 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 thickened and deep yellow in colour. Season with salt, incorporate basil.

Use the back of a spoon to create four little pockets across the base, then crack an egg into each. Sprinkle the top of each egg lightly salted, then cover the pan with a lid, and cook on a low heat for a few minutes, until the whites are set and yolks warmed. Turn off stove, finish with a few extra basil leaves and sliced chilies, then serve immediately.

Merguez Ragu and Pickled Peppers Steamed Eggs

Preparation Quick prep
Cook Under an hour
Serves 2

Oil
Merguez sausages
Spicy paste
Cumin seeds
Garlic cloves, minced garlic
Canned tomatoes
Fine sea salt
Fresh eggs
1 handful pickled peppers, diced
1 small handful fresh flat-leaf parsley, finely chopped
Creamy yogurt
1 lemon, wedge-cut, for serving

Use a heavy pan over medium flame. Pour in oil once hot, peel sausages and pinch small amounts adding to pan, resembling tiny meatballs. Lower temperature, brown the meat slowly, releasing flavorful oils. Roll the merguez pieces around the pan during cooking, so they colour on all sides.

When golden, mix in spices and garlic to the pot, increase to medium heat and cook, stirring, briefly, until aromatic, and garlic softens. Tip in the tomatoes, add seasoning and bring to a simmer. Lower to gentle simmer cooking gently about 20 minutes. Sauce will thicken, become richer and darker, with oils separating and surfacing.

With a spoon to create four little pockets across base, break eggs in. Season eggs with salt, cover skillet. Simmer briefly on low flame, until the whites are set and the yolks just warm.

Take off the heat, top with pickled peppers, parsley and yogurt, and a drizzle of oil, with lemon on side.