Turmeric Coconut Curry and Merguez Ragu: Ben Lippett's Baked Eggs Cooking Methods

So, hear me out: the most delicious egg dishes are made without baking. Through culinary experiments, realizing that using a cover generates steam that gently cooks the eggs, delivering a gently cooked delicately prepared egg with firm whites and a warm, runny yolk. Direct oven heat in conventional ovens acts stronger compared to steaming, typically causing making dishes dry and overcook the yolk. Presenting two flavorful bases as inspiration, though feel free to experiment. Option one involves a straightforward coconut turmeric blend, while the merguez ragu reimagines traditional spicy eggs, or simply put, eggs cooked in zesty tomato base.

Turmeric Coconut Curry Baked Eggs (featured)

Preparation A quick 10 minutes
Cooking time 55 minutes
Serves Two servings

Olive oil
1 onion, skinned and diced
Fine sea salt
Two garlic cloves, crushed and chopped
10g fresh ginger, grated ginger
1 tbsp ground turmeric
Toasted cumin
Aromatic leaves
Creamy coconut
Canned chickpeas
A few basil leaves, and additional for topping
Four eggs
Fresh chilies, julienned, for serving

Use a heavy skillet over medium-high flame. Drizzle olive oil, incorporate onions with some salt, and cook for five to six minutes. Add the garlic, ginger, turmeric, cumin seeds and curry leaves, allow to cook, stirring occasionally for a few minutes, then tip in the coconut milk including chickpea can contents. Bring to a boil, reduce to a simmer, and leave it to tick over for half an hour, until thickened and deep yellow in colour. Season with salt, then stir in the basil leaves.

Employ a utensil making four indentations across the base, then crack an egg into each. Dust each egg with salt, then cover the pan with a lid, gently heat for a few minutes, until egg whites firm and yolks warmed. Turn off stove, top with fresh herbs and sliced chilies, ready to enjoy.

Merguez Ragu and Pickled Peppers Baked Eggs

Preparation Quick prep
Cook 45 minutes
Serves Two

Olive oil
Merguez sausages
Harissa paste
1 tsp cumin seeds
Garlic cloves, minced garlic
Canned tomatoes
Seasoning
Four eggs
1 handful pickled peppers, diced
Chopped herbs, minced
Greek yogurt
1 lemon, cut into wedges, as garnish

Use a heavy pan at moderate temperature. Pour in oil when heated, take off sausage casings and pinch small amounts adding to pan, almost like little meatballs. Turn down the heat, brown the meat slowly, extracting spicy fats. Stir merguez during cooking, to brown evenly.

When golden, incorporate harissa, cumin, and garlic into the skillet, adjust to moderate flame and cook, stirring, for several minutes, until the mix smells fragrant, with garlic cooked. Pour in tomato contents, add seasoning let it bubble. Reduce to low heat cooking gently for 20 minutes. Ragu thickens, intensify in color, with oils separating and surfacing.

Employ utensil making indentations across base, then crack an egg into each. Season eggs lightly salted, place lid on pan. Heat for minutes gently, when eggs set with yolks runny.

Turn off stove, top with pickled peppers, parsley and yogurt, and oil splash, and serve with lemon wedges.