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Consider this: the best baked eggs never require an oven. Through culinary experiments, I found that simply adding a lid creates a steamy environment to cook the top of the eggs, yielding tender delicately prepared egg with firm whites and a warm, runny yolk. Direct oven heat from baking proves harsher compared to steaming, typically causing to dehydrate ingredients resulting in firm yolks. Here are two sauce options as inspiration, encouraging customization. One is a super-simple golden coconut sauce, while the merguez ragu is a riff on classic tomato-baked eggs, essentially, eggs baked in spicy tomato sauce.

Turmeric Coconut Curry Baked Eggs (pictured above)

Prep 10 minutes
Cooking time 55 minutes
Yields Two servings

Extra virgin oil
One medium onion, trimmed and minced
Salt
Two garlic cloves, peeled and finely chopped
10g fresh ginger, grated ginger
1 tbsp ground turmeric
Cumin seeds
Curry leaves
200ml coconut milk
Canned chickpeas
Fresh basil, with more for garnish
Four eggs
Fresh chilies, finely sliced, to serve

Use a heavy skillet over medium-high flame. Add a shot of olive oil, incorporate onions seasoned with salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, let them sizzle, mixing now and then for three to four minutes, pour in creamy liquid including chickpea can contents. Bring to a boil, reduce to a simmer, and leave it to tick over about 35 minutes, when sauce is rich and yellow. Add salt to taste, incorporate basil.

Employ a utensil forming small wells in the sauce, break eggs into each. Dust each egg lightly salted, then cover the pan with a lid, and cook on a low heat briefly, until the whites are set and yolks warmed. Turn off stove, garnish with more basil plus chili slices, ready to enjoy.

Merguez Ragu and Pickled Peppers Steamed Eggs

Prep 10 min
Cook 45 minutes
Serves Two

Olive oil
Merguez sausages
Harissa paste
Cumin seeds
Garlic cloves, sliced thin
Canned tomatoes
Fine sea salt
Fresh eggs
1 handful pickled peppers, coarsely cut
Chopped herbs, minced
Greek yogurt
Fresh lemon, cut into wedges, to serve

Set a 25cm heavy cast-iron pot on a medium heat. Drizzle olive oil once hot, peel sausages forming small bits of the meat into the pan, like mini balls. Reduce heat, cook until golden, releasing flavorful oils. Stir merguez while cooking, to brown evenly.

When golden, mix in spices and garlic to the pot, adjust to moderate flame and cook, stirring, for three to four minutes, when fragrant, and garlic softens. Pour in tomato contents, add seasoning let it bubble. Reduce to low heat cooking gently for 20 minutes. Ragu thickens, intensify in color, while the oils split and rise to the top.

Employ utensil to create four little pockets within sauce, then crack an egg into each. Season eggs with a little salt, cover skillet. Simmer briefly over a low heat, until the whites are set with yolks runny.

Remove from heat, garnish with peppers, parsley, a blob of yoghurt, and a drizzle of oil, accompanied by lemon.