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Let me explain: the best baked eggs are made without baking. When testing these recipes, I found that simply adding a lid generates steam to cook the top of the eggs, yielding tender perfectly poached egg featuring set whites and flowing center. The harsh, arid temperature in conventional ovens is much more aggressive than steam, and has a tendency making dishes dry resulting in firm yolks. Presenting two flavorful bases to get started, though feel free to experiment. One is a super-simple coconut turmeric blend, and the second offers a merguez ragu is a riff on eggs in purgatory, or simply put, eggs baked in spicy tomato sauce.

Turmeric Coconut Curry Baked Eggs (shown above)

Preparation A quick 10 minutes
Cook 55 minutes
Yields 2

Olive oil
1 onion, skinned and diced
Sea salt
2 garlic cloves, peeled and finely chopped
Fresh ginger root, peeled and finely chopped
Golden spice
Cumin seeds
6-8 curry leaves
200ml coconut milk
Chickpeas
Fresh basil, and additional for topping
Four eggs
Green chilies, thinly cut, to serve

Set a 25cm heavy cast-iron pot at moderate-high temperature. Add a shot of olive oil, add the chopped onion seasoned with salt, fry until softened. Mix in garlic, ginger, and spices, let them sizzle, occasionally stirring for a few minutes, then tip in the coconut milk and the chickpeas and their tin liquid. Let it bubble, lower heat to gentle cook, allow to cook slowly for 30-35 minutes, until thick and golden. Add salt to taste, mix in fresh basil.

With a spoon’s back making four indentations across the base, then crack an egg into each. Season eggs lightly salted, cover the skillet, and cook on a low heat briefly, when whites are cooked and the yolks just warm. Take off the heat, top with fresh herbs plus chili slices, ready to enjoy.

Spicy Sausage Sauce with Tangy Peppers Baked Eggs

Preparation 10 min
Cooking time 45 minutes
Yields Two portions

Oil
Merguez sausages
Harissa paste
Toasted cumin
Garlic cloves, peeled and thinly sliced
Tomato base
Salt
4 eggs
1 handful pickled peppers, roughly chopped
1 small handful fresh flat-leaf parsley, minced
Greek yogurt
1 lemon, wedge-cut, as garnish

Set a 25cm heavy cast-iron pot over medium flame. Pour in oil and, once it’s warm, take off sausage casings and pinch small amounts adding to pan, resembling tiny meatballs. Lower temperature, brown the meat slowly, so it renders out all that spicy, flavour-packed fat. Stir merguez while cooking, so they colour on all sides.

When golden, incorporate harissa, cumin, and garlic to the pan, increase to medium heat sauté while stirring, briefly, until aromatic, with garlic cooked. Add tomatoes, season with salt and bring to a simmer. Turn down the heat to low and simmer slowly about 20 minutes. The ragu will reduce, intensify in color, with oils separating and surfacing.

Employ utensil forming wells within sauce, add eggs individually. Season eggs with salt, place lid on pan. Simmer briefly on low flame, until whites firm and the yolks just warm.

Remove from heat, top with pickled peppers, parsley, a blob of yoghurt, plus oil drizzle, with lemon on side.