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So, hear me out: the most delicious egg dishes are made without baking. When testing these recipes, discovering that covering the pan generates steam to cook the top of the eggs, resulting in perfectly cooked delicately prepared egg featuring set whites and flowing center. The harsh, arid temperature in conventional ovens acts stronger than steam, and has a tendency to dehydrate ingredients and harden the yolk. Presenting two flavorful bases to get started, though feel free to experiment. One is a super-simple coconut turmeric blend, while the merguez ragu is a riff on eggs in purgatory, or, to the likes of you and me, spicy tomato eggs.

Golden Coconut Sauce Steamed Eggs (featured)

Preparation A quick 10 minutes
Cooking time Just under an hour
Serves Two servings

Extra virgin oil
One medium onion, trimmed and minced
Fine sea salt
Two garlic cloves, peeled and finely chopped
10g fresh ginger, grated ginger
1 tbsp ground turmeric
½ tbsp cumin seeds
6-8 curry leaves
200ml coconut milk
Canned chickpeas
Basil leaves, plus extra to serve
Fresh eggs
2 green finger chillies, thinly cut, as garnish

Heat a cast-iron pan at moderate-high temperature. Pour in some oil, add the chopped onion and a pinch of salt, fry until softened. Mix in garlic, ginger, and spices, allow to cook, occasionally stirring briefly, pour in creamy liquid including chickpea can contents. Bring to a boil, then turn down to a simmer, let it simmer for 30-35 minutes, until thickened and deep yellow in colour. Adjust seasoning, then stir in the basil leaves.

With a spoon’s back making four indentations across the base, break eggs into each. Sprinkle the top of each egg with a little salt, cover the skillet, simmer over low heat briefly, until the whites are set and yolks warmed. Take off the heat, top with fresh herbs and thinly sliced finger chillies, and serve.

Spicy Sausage Sauce with Tangy Peppers Steamed Eggs

Preparation 10 minutes
Cooking time 45 min
Yields 2

Oil
Merguez sausages
Spicy paste
Toasted cumin
Garlic cloves, peeled and thinly sliced
Tomato base
Fine sea salt
Four eggs
Pickled peppers, roughly chopped
Fresh parsley, finely chopped
Creamy yogurt
Fresh lemon, wedge-cut, to serve

Set a 25cm heavy cast-iron pot over medium flame. Pour in oil once hot, remove the skins from the sausages forming small bits of the meat into the pan, resembling tiny meatballs. Lower temperature, brown the meat slowly, so it renders out all that spicy, flavour-packed fat. Stir merguez during cooking, to brown evenly.

When golden, mix in spices and garlic to the pan, turn up the heat to medium fry with mixing, for three to four minutes, until aromatic, and the garlic has lost its raw edge. Add tomatoes, add seasoning and bring to a simmer. Reduce to low heat and leave to blip away for 20 minutes. Ragu thickens, thicken and deepen in colour, as oils separate.

Use the back of a spoon making indentations across base, then crack an egg into each. Season eggs with salt, place lid on pan. Simmer briefly gently, when eggs set and the yolks just warm.

Take off the heat, finish with chopped pickled peppers, parsley and yogurt, and oil splash, with lemon on side.