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So, hear me out: the best baked eggs are made without baking. When testing these recipes, I found that simply adding a lid produces a humid atmosphere that gently cooks the eggs, resulting in perfectly cooked soft-cooked egg with firm whites plus liquid yolk. Direct oven heat from baking proves harsher compared to steaming, and has a tendency to dry everything out and overcook the yolk. I’ve given you two sauces as inspiration, encouraging customization. One is a super-simple turmeric coconut curry, whereas the spicy sausage sauce puts a twist on classic tomato-baked eggs, or simply put, spicy tomato eggs.

Turmeric Coconut Curry Steamed Eggs (shown above)

Prep A quick 10 minutes
Cook 55 minutes
Yields 2

Extra virgin oil
1 onion, peeled and finely chopped
Salt
Two garlic cloves, crushed and chopped
Fresh ginger root, peeled and finely chopped
Golden spice
Toasted cumin
Curry leaves
Creamy coconut
Canned chickpeas
A few basil leaves, and additional for topping
Fresh eggs
Green chilies, finely sliced, for serving

Set a 25cm heavy cast-iron pot over medium-high flame. Add a shot of olive oil, toss in the onion and a pinch of salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, let them sizzle, occasionally stirring briefly, add coconut milk including chickpea can contents. Bring to a boil, then turn down to a simmer, and leave it to tick over about 35 minutes, when sauce is rich and yellow. Season with salt, incorporate basil.

Use the back of a spoon forming small wells within the sauce, break eggs into each. Season eggs with salt, cover the skillet, gently heat for a few minutes, until egg whites firm and yolks warmed. Turn off stove, finish with a few extra basil leaves and sliced chilies, ready to enjoy.

Spicy Sausage Sauce with Tangy Peppers Steamed Eggs

Preparation 10 min
Cook 45 minutes
Yields Two portions

Oil
2 merguez-style lamb sausages
Harissa paste
1 tsp cumin seeds
2 garlic cloves, minced garlic
Canned tomatoes
Fine sea salt
Four eggs
1 handful pickled peppers, diced
Fresh parsley, finely chopped
Greek yogurt
Fresh lemon, wedge-cut, as garnish

Set a 25cm heavy cast-iron pot on a medium heat. Pour in oil once hot, remove the skins from the sausages and pinch small amounts into the skillet, like mini balls. Reduce heat, cook until golden, so it renders out all that spicy, flavour-packed fat. Move sausage pieces during cooking, so they colour on all sides.

When golden, add the harissa, cumin seeds and sliced garlic to the pot, increase to medium heat fry with mixing, briefly, when fragrant, and the garlic has lost its raw edge. Tip in the tomatoes, salt to taste let it bubble. 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 across base, break eggs in. Season eggs with salt, then cover the pan with a lid. Simmer briefly gently, when eggs set and yolks warmed.

Take off the heat, garnish with peppers, herbs, yogurt dollop, and a drizzle of oil, accompanied by lemon.