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So, hear me out: the best baked eggs never require an oven. When testing these recipes, I found that simply adding a lid creates a steamy environment that gently cooks the eggs, delivering a gently cooked perfectly poached egg with firm whites plus liquid yolk. The harsh, arid temperature of the oven acts stronger than steam, often leading making dishes dry and overcook the yolk. Here are two sauce options as inspiration, though feel free to experiment. Option one involves a straightforward turmeric coconut curry, while the merguez ragu reimagines classic tomato-baked eggs, or, to the likes of you and me, spicy tomato eggs.

Golden Coconut Sauce Steamed Eggs (shown above)

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

Olive oil
One medium onion, skinned and diced
Fine sea salt
Two garlic cloves, minced garlic
Fresh ginger root, peeled and finely chopped
1 tbsp ground turmeric
Toasted cumin
Curry leaves
Coconut milk
Chickpeas
Basil leaves, and additional for topping
Four eggs
Fresh chilies, finely sliced, to serve

Use a heavy skillet on a medium-high heat. Drizzle olive oil, incorporate onions with some salt, fry until softened. Add the garlic, ginger, turmeric, cumin seeds and curry leaves, allow to cook, mixing now and then briefly, then tip in the coconut milk and the chickpeas and their tin liquid. Bring to a boil, then turn down to a simmer, let it simmer for 30-35 minutes, until thick and golden. Adjust seasoning, incorporate basil.

Employ a utensil to create four little pockets across the base, then crack an egg into each. Sprinkle the top of each egg lightly salted, then cover the pan with a lid, simmer over low heat for a few minutes, when whites are cooked and the yolks just warm. Remove from heat, finish with a few extra basil leaves and thinly sliced finger chillies, ready to enjoy.

Spicy Sausage Sauce with Tangy Peppers Steamed Eggs

Preparation 10 minutes
Cooking time 45 min
Serves 2

Oil
Spicy lamb sausages
1 tbsp harissa
Cumin seeds
Garlic cloves, sliced thin
Canned tomatoes
Salt
Fresh eggs
Pickled peppers, diced
Fresh parsley, diced
Creamy yogurt
1 lemon, wedge-cut, as garnish

Set a 25cm heavy cast-iron pot at moderate temperature. Add two tablespoons of olive oil when heated, remove the skins from the sausages and break off pieces into the skillet, resembling tiny meatballs. Lower temperature, cook until golden, releasing flavorful oils. Stir merguez while cooking, for even browning.

When golden, incorporate harissa, cumin, and garlic to the pot, increase to medium heat sauté while stirring, for several minutes, when fragrant, and the garlic has lost its raw edge. Pour in tomato contents, season with salt and bring to a simmer. Reduce to low heat and simmer slowly about 20 minutes. Sauce will thicken, thicken and deepen in colour, while the oils split and rise to the top.

With a spoon forming wells in the sauce, break eggs in. Season eggs with a little salt, place lid on pan. Cook for two to three minutes gently, when eggs set and the yolks just warm.

Remove from heat, top with pickled peppers, parsley, a blob of yoghurt, plus oil drizzle, accompanied by lemon.