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Let me explain: the most delicious egg dishes are made without baking. When testing these recipes, realizing that using a cover produces a humid atmosphere to cook the top of the eggs, delivering a gently cooked perfectly poached egg with firm whites and a warm, runny yolk. Direct oven heat in conventional ovens proves harsher than steam, and has a tendency to dehydrate ingredients and harden the yolk. Presenting two flavorful bases as a jumping-off point, encouraging customization. Option one involves a straightforward golden coconut sauce, while the merguez ragu puts a twist on traditional spicy eggs, or simply put, spicy tomato eggs.

Turmeric Coconut Curry Baked Eggs (shown above)

Prep A quick 10 minutes
Cooking time 55 min
Yields Two people

Olive oil
1 onion, skinned and diced
Salt
2 garlic cloves, peeled and finely chopped
10g fresh ginger, peeled and finely chopped
Turmeric powder
Toasted cumin
Aromatic leaves
200ml coconut milk
Chickpeas
A few basil leaves, plus extra to serve
Four eggs
2 green finger chillies, finely sliced, to serve

Use a heavy skillet over medium-high flame. Pour in some oil, add the chopped onion and a pinch of salt, sauté for several minutes. Incorporate aromatics and spices, allow to cook, stirring occasionally for three to four minutes, pour in creamy liquid and the chickpeas and their tin liquid. Let it bubble, lower heat to gentle cook, let it simmer about 35 minutes, until thickened and deep yellow in colour. Add salt to taste, then stir in the basil leaves.

Use the back of a spoon making four indentations across the base, then crack an egg into each. Dust each egg with a little salt, then cover the pan with a lid, and cook on a low heat for two to three minutes, until egg whites firm and yolks warmed. Turn off stove, top with fresh herbs plus chili slices, then serve immediately.

Merguez Ragu with Tangy Peppers Baked Eggs

Preparation 10 min
Cooking time Under an hour
Yields Two

Oil
Spicy lamb sausages
Spicy paste
Cumin seeds
2 garlic cloves, peeled and thinly sliced
Tomato base
Salt
Fresh eggs
Tangy peppers, coarsely cut
Chopped herbs, finely chopped
3 tbsp thick Greek yoghurt
1 lemon, wedge-cut, for serving

Set a 25cm heavy cast-iron pot on a medium heat. Drizzle olive oil once hot, peel sausages and pinch small amounts adding to pan, resembling tiny meatballs. Reduce heat, brown the meat slowly, extracting spicy fats. Roll the merguez pieces around the pan during cooking, to brown evenly.

After browning, incorporate harissa, cumin, and garlic to the pan, turn up the heat to medium fry with mixing, for several minutes, until the mix smells fragrant, with garlic cooked. Pour in tomato contents, salt to taste and bring to a simmer. Reduce to low heat and simmer slowly for 20 minutes. Ragu thickens, become richer and darker, as oils separate.

With a spoon forming wells within sauce, add eggs individually. Dust with salt lightly salted, place lid on pan. Heat for minutes over a low heat, until the whites are set and the yolks just warm.

Remove from heat, top with pickled peppers, herbs, yogurt dollop, plus oil drizzle, and serve with lemon wedges.