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So, hear me out: the most delicious egg dishes never require an oven. During recipe development, realizing that using a cover creates a steamy environment for cooking the egg tops, resulting in perfectly cooked perfectly poached egg with firm whites and flowing center. The harsh, arid temperature of the oven acts stronger versus moist heat, typically causing to dry everything out and overcook the yolk. Presenting two flavorful bases as inspiration, though feel free to experiment. Option one involves a straightforward turmeric coconut curry, while the merguez ragu puts a twist on eggs in purgatory, or simply put, eggs cooked in zesty tomato base.

Golden Coconut Sauce Steamed Eggs (featured)

Preparation 10 minutes
Cook 55 minutes
Yields Two people

Olive oil
1 onion, trimmed and minced
Salt
2 garlic cloves, minced garlic
Fresh ginger root, peeled and finely chopped
Turmeric powder
Toasted cumin
Curry leaves
Creamy coconut
Canned chickpeas
A few basil leaves, plus extra to serve
Four eggs
2 green finger chillies, finely sliced, as garnish

Heat a cast-iron pan on a medium-high heat. Add a shot of olive oil, incorporate onions seasoned with salt, sauté for several minutes. Mix in garlic, ginger, and spices, let them sizzle, stirring occasionally for three to four minutes, pour in creamy liquid and the chickpeas and their tin liquid. Bring to a boil, lower heat to gentle cook, allow to cook slowly for 30-35 minutes, until thickened and deep yellow in colour. Add salt to taste, then stir in the basil leaves.

With a spoon’s back forming small wells in the sauce, break eggs into each. Season eggs with salt, place a lid on the pan, gently 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 plus chili slices, and serve.

Spicy Sausage Sauce and Pickled Peppers Baked Eggs

Prep Quick prep
Cook 45 minutes
Serves 2

Olive oil
Merguez sausages
1 tbsp harissa
Cumin seeds
2 garlic cloves, sliced thin
400g good-quality tinned tomatoes
Fine sea salt
Four eggs
Tangy peppers, roughly chopped
Fresh parsley, finely chopped
Creamy yogurt
1 lemon, cut into wedges, for serving

Set a 25cm heavy cast-iron pot over medium flame. Pour in oil once hot, peel sausages and break off pieces of the meat into the pan, like mini balls. Reduce heat, then slowly brown the sausagemeat, releasing flavorful oils. Stir merguez as they cook, to brown evenly.

When golden, add the harissa, cumin seeds and sliced garlic to the pan, adjust to moderate flame sauté while stirring, for several minutes, when fragrant, with garlic cooked. Tip in the tomatoes, add seasoning let it bubble. Lower to gentle simmer and simmer slowly about 20 minutes. The ragu will reduce, become richer and darker, while the oils split and rise to the top.

Use the back of a spoon making indentations across base, break eggs in. Dust with salt with a little salt, then cover the pan with a lid. Cook for two to three minutes on low flame, until the whites are set and the yolks just warm.

Turn off stove, garnish with peppers, herbs, yogurt dollop, and oil splash, and serve with lemon wedges.