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So, hear me out: the best baked eggs never require an oven. When testing these recipes, realizing that using a cover generates steam that gently cooks the eggs, resulting in perfectly cooked soft-cooked egg with firm whites and a warm, runny yolk. The intense, dry heat of the oven proves harsher compared to steaming, often leading to dry everything out and harden the yolk. Here are two sauce options to get started, but get creative. Option one involves a straightforward coconut turmeric blend, while the merguez ragu puts a twist on traditional spicy eggs, or simply put, spicy tomato eggs.

Turmeric Coconut Curry Steamed Eggs (pictured above)

Prep A quick 10 minutes
Cook 55 min
Yields Two servings

Extra virgin oil
One medium onion, skinned and diced
Salt
Two garlic cloves, peeled and finely chopped
10g fresh ginger, grated ginger
Turmeric powder
Toasted cumin
Curry leaves
200ml coconut milk
Canned chickpeas
Basil leaves, plus extra to serve
Fresh eggs
Fresh chilies, thinly cut, for serving

Use a heavy skillet at moderate-high temperature. Pour in some oil, incorporate onions seasoned with salt, sauté for several minutes. Mix in garlic, ginger, and spices, allow to cook, occasionally stirring briefly, pour in creamy liquid and the chickpeas and their tin liquid. Heat until boiling, reduce to a simmer, and leave it to tick over for half an hour, when sauce is rich and yellow. Add salt to taste, mix in fresh basil.

Use the back of a spoon forming small wells across the base, then crack an egg into each. Sprinkle the top of each egg lightly salted, cover the skillet, and cook on a low heat for two to three minutes, when whites are cooked and the yolks just warm. Turn off stove, finish with a few extra basil leaves and thinly sliced finger chillies, ready to enjoy.

Merguez Ragu with Tangy Peppers Steamed Eggs

Preparation 10 minutes
Cooking time 45 minutes
Yields 2

Olive oil
2 merguez-style lamb sausages
1 tbsp harissa
Toasted cumin
Garlic cloves, sliced thin
Canned tomatoes
Salt
Fresh eggs
Tangy peppers, coarsely cut
1 small handful fresh flat-leaf parsley, minced
Creamy yogurt
1 lemon, cut into wedges, as garnish

Heat a skillet over medium flame. Pour in oil and, once it’s warm, peel sausages and break off pieces into the skillet, resembling tiny meatballs. Reduce heat, brown the meat slowly, extracting spicy fats. Stir merguez as they cook, for even browning.

Once browned, mix in spices and garlic to the pan, turn up the heat to medium and cook, stirring, briefly, when fragrant, with garlic cooked. Add tomatoes, salt to taste and bring to a simmer. Turn down the heat to low and leave to blip away for twenty minutes. Ragu thickens, intensify in color, while the oils split and rise to the top.

Use the back of a spoon forming wells across base, then crack an egg into each. Season eggs with a little salt, place lid on pan. Heat for minutes on low flame, when eggs set and yolks warmed.

Take off the heat, garnish with peppers, herbs, yogurt dollop, plus oil drizzle, and serve with lemon wedges.