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Consider this: the best baked eggs don’t ever hit the oven. When testing these recipes, discovering that covering the pan generates steam to cook the top of the eggs, yielding tender delicately prepared egg with firm whites plus liquid yolk. The intense, dry heat from baking proves harsher compared to steaming, typically causing to dehydrate ingredients and overcook the yolk. Presenting two flavorful bases as inspiration, though feel free to experiment. Option one involves a straightforward golden coconut sauce, whereas the spicy sausage sauce puts a twist on traditional spicy eggs, or, to the likes of you and me, eggs cooked in zesty tomato base.

Golden Coconut Sauce Steamed Eggs (pictured above)

Preparation 10 minutes
Cooking time 55 min
Serves Two servings

Extra virgin oil
One medium onion, peeled and finely chopped
Salt
2 garlic cloves, peeled and finely chopped
Fresh ginger root, grated ginger
Golden spice
½ tbsp cumin seeds
6-8 curry leaves
Creamy coconut
Chickpeas
Basil leaves, and additional for topping
Fresh eggs
2 green finger chillies, thinly cut, to serve

Heat a cast-iron pan on a medium-high heat. Pour in some oil, toss in the onion and a pinch of salt, sauté for several minutes. Mix in garlic, ginger, and spices, let them sizzle, stirring occasionally for a few minutes, pour in creamy liquid including chickpea can contents. Let it bubble, reduce to a simmer, and leave it to tick over about 35 minutes, until thick and golden. Adjust seasoning, then stir in the basil leaves.

Employ a utensil to create four little pockets across the base, add eggs individually. Sprinkle the top of each egg lightly salted, place a lid on the pan, and cook on a low heat briefly, when whites are cooked and yolks warmed. Remove from heat, finish with a few extra basil leaves plus chili slices, and serve.

Merguez Ragu with Tangy Peppers Baked Eggs

Prep Quick prep
Cook Under an hour
Yields 2

Oil
Merguez sausages
1 tbsp harissa
1 tsp cumin seeds
Garlic cloves, minced garlic
Canned tomatoes
Seasoning
Fresh eggs
Pickled peppers, coarsely cut
1 small handful fresh flat-leaf parsley, diced
Creamy yogurt
1 lemon, cut into wedges, for serving

Heat a skillet over medium flame. Drizzle olive oil when heated, peel sausages and pinch small amounts adding to pan, almost like little meatballs. Reduce heat, cook until golden, extracting spicy fats. Move sausage pieces while cooking, so they colour on all sides.

When golden, mix in spices and garlic to the pan, increase to medium heat and cook, stirring, briefly, when fragrant, and garlic softens. Add tomatoes, salt to taste let it bubble. Lower to gentle simmer cooking gently for twenty minutes. Ragu thickens, thicken and deepen in colour, while the oils split and rise to the top.

Employ utensil to create four little pockets across base, then crack an egg into each. Sprinkle the top of each egg with salt, cover skillet. Heat for minutes over a low heat, when eggs set with yolks runny.

Turn off stove, finish with chopped pickled peppers, parsley, a blob of yoghurt, and a drizzle of oil, accompanied by lemon.