🔗 Share this article Turmeric Coconut Curry and Merguez Ragu: Ben Lippett's Oven-Free Egg Dishes Recipes So, hear me out: the most delicious egg dishes don’t ever hit the oven. During recipe development, I found that simply adding a lid produces a humid atmosphere that gently cooks the eggs, delivering a gently cooked soft-cooked egg featuring set whites plus liquid yolk. The intense, dry heat in conventional ovens acts stronger compared to steaming, often leading to dehydrate ingredients resulting in firm yolks. Presenting two flavorful bases as inspiration, though feel free to experiment. Option one involves a straightforward turmeric coconut curry, while the merguez ragu is a riff on classic tomato-baked eggs, or simply put, spicy tomato eggs. Golden Coconut Sauce Steamed Eggs (featured) Prep 10 min Cook 55 min Yields 2 Extra virgin oil 1 onion, peeled and finely choppedSea salt Two garlic cloves, peeled and finely chopped Fresh ginger root, grated ginger Golden spice Cumin seeds Curry leaves 200ml coconut milk Chickpeas A few basil leaves, plus extra to serve Four eggs Green chilies, finely sliced, as garnish Use a heavy skillet over medium-high flame. Drizzle olive oil, toss in the onion and a pinch of salt, and cook for five to six minutes. Add the garlic, ginger, turmeric, cumin seeds and curry leaves, let them sizzle, stirring occasionally for three to four minutes, then tip in the coconut milk and the chickpeas and their tin liquid. Bring to a boil, reduce to a simmer, let it simmer for 30-35 minutes, until thick and golden. Add salt to taste, then stir in the basil leaves. Use the back of a spoon making four indentations across the base, then crack an egg into each. Dust each egg with a little salt, place a lid on the pan, simmer over low heat for two to three minutes, until egg whites firm and yolks warmed. Remove from heat, finish with a few extra basil leaves and thinly sliced finger chillies, ready to enjoy. Merguez Ragu with Tangy Peppers Steamed Eggs Preparation 10 minutes Cooking time Under an hour Serves Two Olive oil Merguez sausages Spicy paste Cumin seeds Garlic cloves, peeled and thinly sliced400g good-quality tinned tomatoes Seasoning 4 eggs1 handful pickled peppers, dicedChopped herbs, finely chopped Greek yogurt Fresh lemon, wedge-cut, to serve Use a heavy pan at moderate temperature. Drizzle olive oil once hot, remove the skins from the sausages and pinch small amounts into the skillet, like mini balls. Lower temperature, then slowly brown the sausagemeat, so it renders out all that spicy, flavour-packed fat. Roll the merguez pieces around the pan as they cook, so they colour on all sides. When golden, mix in spices and garlic to the pot, adjust to moderate flame sauté while stirring, for three to four minutes, until aromatic, and garlic softens. Tip in the tomatoes, add seasoning and bring to a simmer. Reduce to low heat cooking gently for twenty minutes. The ragu will reduce, thicken and deepen in colour, while the oils split and rise to the top. Use the back of a spoon forming wells across base, add eggs individually. Dust with salt 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, garnish with peppers, parsley and yogurt, and a drizzle of oil, with lemon on side.