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Consider this: the best baked eggs never require an oven. During recipe development, realizing that using a cover generates steam to cook the top of the eggs, delivering a gently cooked soft-cooked egg with firm whites and a warm, runny yolk. The harsh, arid temperature of the oven acts stronger than steam, often leading to dehydrate ingredients and overcook the yolk. Presenting two flavorful bases as inspiration, encouraging customization. Option one involves a straightforward coconut turmeric blend, whereas the spicy sausage sauce is a riff on traditional spicy eggs, or, to the likes of you and me, eggs cooked in zesty tomato base.

Turmeric Coconut Curry Baked Eggs (pictured above)

Preparation 10 min
Cooking time 55 min
Yields Two servings

Olive oil
1 onion, trimmed and minced
Sea salt
2 garlic cloves, peeled and finely chopped
10g fresh ginger, peeled and finely chopped
Turmeric powder
Toasted cumin
6-8 curry leaves
Coconut milk
Chickpeas
Fresh basil, with more for garnish
Fresh eggs
Green chilies, finely sliced, for serving

Use a heavy skillet over medium-high flame. Drizzle olive oil, incorporate onions seasoned with salt, sauté for several minutes. Add the garlic, ginger, turmeric, cumin seeds and curry leaves, let them sizzle, mixing now and then for a few minutes, pour in creamy liquid including chickpea can contents. Heat until boiling, then turn down to a simmer, allow to cook slowly for half an hour, until thickened and deep yellow in colour. Season with salt, incorporate basil.

Employ a utensil to create four little pockets within the sauce, break eggs into each. Sprinkle the top of each egg with a little salt, cover the skillet, and cook on a low heat for two to three minutes, until egg whites firm and yolks warmed. Remove from heat, finish with a few extra basil leaves and sliced chilies, ready to enjoy.

Spicy Sausage Sauce with Tangy Peppers Baked Eggs

Prep 10 min
Cook 45 min
Serves Two

Oil
2 merguez-style lamb sausages
1 tbsp harissa
Toasted cumin
Garlic cloves, sliced thin
Tomato base
Salt
4 eggs
Pickled peppers, roughly chopped
Chopped herbs, minced
Creamy yogurt
1 lemon, sliced into wedges, for serving

Heat a skillet on a medium heat. Drizzle olive oil and, once it’s warm, peel sausages and pinch small amounts of the meat into the pan, resembling tiny meatballs. Reduce heat, cook until golden, extracting spicy fats. Move sausage pieces as they cook, to brown evenly.

Once browned, incorporate harissa, cumin, and garlic into the skillet, adjust to moderate flame fry with mixing, for three to four minutes, until aromatic, with garlic cooked. Tip in the tomatoes, add seasoning and bring to a simmer. Reduce to low heat and simmer slowly for 20 minutes. Sauce will thicken, become richer and darker, while the oils split and rise to the top.

With a spoon to create four little pockets within sauce, then crack an egg into each. Season eggs lightly salted, then cover the pan with a lid. Cook for two to three minutes over a low heat, until the whites are set and the yolks just warm.

Turn off stove, finish with chopped pickled peppers, parsley, a blob of yoghurt, and oil splash, and serve with lemon wedges.