Turmeric Coconut Curry and Spicy Sausage Sauce: Ben Lippett's Oven-Free Egg Dishes Cooking Methods

Consider this: the most delicious egg dishes never require an oven. Through culinary experiments, realizing that using a cover produces a humid atmosphere to cook the top of the eggs, delivering a gently cooked delicately prepared egg featuring set whites and flowing center. The intense, dry heat from baking acts stronger versus moist heat, typically causing to dehydrate ingredients and overcook the yolk. Presenting two flavorful bases to get started, though feel free to experiment. One is a super-simple coconut turmeric blend, whereas the spicy sausage sauce puts a twist on classic tomato-baked eggs, or, to the likes of you and me, eggs cooked in zesty tomato base.

Golden Coconut Sauce Steamed Eggs (featured)

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

Extra virgin oil
One medium onion, skinned and diced
Sea salt
2 garlic cloves, crushed and chopped
Fresh ginger root, peeled and finely chopped
Golden spice
½ tbsp cumin seeds
6-8 curry leaves
Creamy coconut
Chickpeas
Basil leaves, plus extra to serve
Fresh eggs
Fresh chilies, finely sliced, for serving

Use a heavy skillet over medium-high flame. Add a shot of olive oil, add the chopped onion with some salt, and cook for five to six minutes. Mix in garlic, ginger, and spices, leave to sizzle, occasionally stirring briefly, then tip in the coconut milk and the chickpeas and their tin liquid. Let it bubble, reduce to a simmer, allow to cook slowly for half an hour, when sauce is rich and yellow. Add salt to taste, incorporate basil.

Use the back of a spoon 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, simmer over low heat briefly, until egg whites firm and the yolks just warm. Turn off stove, top with fresh herbs plus chili slices, and serve.

Merguez Ragu with Tangy Peppers Baked Eggs

Prep 10 min
Cook 45 minutes
Yields Two

Oil
2 merguez-style lamb sausages
1 tbsp harissa
Cumin seeds
Garlic cloves, minced garlic
Tomato base
Seasoning
Four eggs
Tangy peppers, roughly chopped
Fresh parsley, finely chopped
3 tbsp thick Greek yoghurt
Fresh lemon, wedge-cut, to serve

Use a heavy pan on a medium heat. Pour in oil and, once it’s warm, peel sausages and break off pieces of the meat into the pan, almost like little meatballs. Turn down the heat, then slowly brown the sausagemeat, releasing flavorful oils. Move sausage pieces during cooking, for even browning.

After browning, incorporate harissa, cumin, and garlic to the pan, adjust to moderate flame fry with mixing, for several minutes, until the mix smells fragrant, with garlic cooked. Pour in tomato contents, add seasoning and bring to a simmer. Turn down the heat to low and simmer slowly for twenty minutes. The ragu will reduce, intensify in color, as oils separate.

Use the back of a spoon making indentations within sauce, then crack an egg into each. Dust with salt with a little salt, place lid on pan. Simmer briefly on low flame, when eggs set with yolks runny.

Turn off stove, top with pickled peppers, herbs, yogurt dollop, plus oil drizzle, and serve with lemon wedges.