🔗 Share this article

Let me explain: the most delicious egg dishes are made without baking. When testing these recipes, realizing that using a cover generates steam for cooking the egg tops, delivering a gently cooked delicately prepared egg with a tender white and flowing center. The intense, dry heat from baking is much more aggressive than steam, typically causing making dishes dry and harden the yolk. Presenting two flavorful bases as a jumping-off point, though feel free to experiment. The first features an easy golden coconut sauce, whereas the spicy sausage sauce puts a twist on classic tomato-baked eggs, essentially, eggs cooked in zesty tomato base.

Golden Coconut Sauce Baked Eggs (featured)

Prep 10 min
Cook 55 min
Yields 2

Olive oil
One medium onion, trimmed and minced
Fine sea salt
Two garlic cloves, minced garlic
10g fresh ginger, minced ginger
1 tbsp ground turmeric
Toasted cumin
Aromatic leaves
Creamy coconut
Chickpeas
Fresh basil, with more for garnish
Fresh eggs
2 green finger chillies, thinly cut, as garnish

Use a heavy skillet over medium-high flame. Drizzle olive oil, incorporate onions and a pinch of salt, sauté for several minutes. Add the garlic, ginger, turmeric, cumin seeds and curry leaves, allow to cook, mixing now and then for three to four minutes, add coconut milk and the chickpeas and their tin liquid. Let it bubble, lower heat to gentle cook, and leave it to tick over for 30-35 minutes, when sauce is rich and yellow. Add salt to taste, then stir in the basil leaves.

Employ a utensil to create four little pockets within the sauce, add eggs individually. Sprinkle the top of each egg with salt, then cover the pan with a lid, gently heat for two to three minutes, when whites are cooked and yolks warmed. Turn off stove, top with fresh herbs and thinly sliced finger chillies, and serve.

Merguez Ragu and Pickled Peppers Steamed Eggs

Preparation 10 min
Cook 45 minutes
Serves 2

Olive oil
2 merguez-style lamb sausages
1 tbsp harissa
Cumin seeds
Garlic cloves, minced garlic
Canned tomatoes
Salt
Four eggs
Pickled peppers, diced
1 small handful fresh flat-leaf parsley, minced
Creamy yogurt
1 lemon, sliced into wedges, as garnish

Use a heavy pan on a medium heat. Pour in oil once hot, remove the skins from the sausages and pinch small amounts of the meat into the pan, resembling tiny meatballs. Reduce heat, cook until golden, releasing flavorful oils. Roll the merguez pieces around the pan while cooking, to brown evenly.

When golden, mix in spices and garlic into the skillet, adjust to moderate flame fry with mixing, for several minutes, until aromatic, with garlic cooked. Tip in the tomatoes, salt to taste heat to simmer. Lower to gentle simmer cooking gently about 20 minutes. The ragu will reduce, intensify in color, with oils separating and surfacing.

Employ utensil forming wells within sauce, break eggs in. Sprinkle the top of each egg with a little salt, cover skillet. Cook for two to three minutes on low flame, until the whites are set and the yolks just warm.

Remove from heat, top with pickled peppers, parsley, a blob of yoghurt, plus oil drizzle, and serve with lemon wedges.