Turmeric Coconut Curry And Merguez Ragu: Ben Lippett’s Recipes For Baked Eggs

So, perceive maine out: nan champion baked eggs don’t ever deed nan oven … When testing these recipes, I recovered that simply adding a lid creates a steamy situation to navigator nan apical of nan eggs, delivering a mildly cooked, perfectly poached ovum pinch a tender achromatic and a warm, runny yolk. The intense, barren power of nan oven is overmuch much fierce than steam, and has a inclination to barren everything retired and overcook nan yolk. I’ve fixed you 2 sauces arsenic a jumping-off point, but get creative. One is simply a super-simple turmeric coconut curry, while nan merguez ragu is simply a riff connected eggs successful purgatory, or, to nan likes of you and me, eggs baked successful spicy herb sauce.

Turmeric coconut curry baked eggs (pictured above)

Prep 10 min
Cook 55 min
Serves 2

Olive oil
1 onion, peeled and finely chopped
Fine oversea salt
2 ail cloves, peeled and finely chopped
10g caller ginger, peeled and finely chopped
1 tbsp crushed turmeric
½ tbsp cumin seeds
6-8 curry leaves
200ml coconut milk
400g tin chickpeas
A fewer basil leaves, positive other to serve
4 eggs
2 greenish digit chillies, finely sliced, to serve

Set a 25cm dense cast-iron cookware aliases frying cookware connected a medium-high heat. Add a changeable of oliva oil, flip successful nan bulb and a pinch of salt, and navigator for 5 to six minutes, until nan bulb is starting to crisp and caramelise. Add nan garlic, ginger, turmeric, cumin seeds and curry leaves, time off to sizzle, stirring occasionally, for 3 to 4 minutes, past extremity successful nan coconut beverage and nan chickpeas and their tin liquid. Bring to a boil, past move down to a simmer and time off it to tick complete for 30-35 minutes, until thickened and heavy yellowish successful colour. Season pinch salt, past operation successful nan basil leaves.

Use nan backmost of a spoon to create 4 small pockets successful nan sauce, past ace an ovum into each. Sprinkle nan apical of each ovum pinch a small salt, past screen nan cookware pinch a lid and navigator connected a debased power for 2 to 3 minutes, until nan whites are group and nan yolks conscionable warm. Take disconnected nan heat, decorativeness pinch a fewer other basil leaves and thinly sliced digit chillies, and serve.

Merguez ragu and pickled peppers baked eggs

Ben Lippett’s merguez ragu and pickled peppers baked eggs.

Prep 10 min
Cook 45 min
Serves 2

Olive oil
2 merguez-style lamb sausages
1 tbsp harissa
1 tsp cumin seeds
2 ail cloves, peeled and thinly sliced
400g good-quality tinned tomatoes
Fine oversea salt
4 eggs
1 fistful pickled peppers, roughly chopped
1 mini fistful caller flat-leaf parsley, finely chopped
3 tbsp heavy Greek yoghurt
1 lemon, cut into wedges, to serve

Set a 25cm dense cast-iron cookware aliases frying cookware connected a mean heat. Add 2 tablespoons of oliva lipid and, erstwhile it’s warm, region nan skins from nan sausages and pinch mini amounts of nan nutrient into nan pan, almost for illustration small meatballs. Turn down nan heat, past slow brownish nan sausagemeat truthful it renders retired each that spicy, flavour-packed fat. Roll nan merguez pieces astir nan cookware arsenic they cook, truthful they colour connected each sides.

Once browned, adhd nan harissa, cumin seeds and sliced ail to nan pan, move up nan power to mean and cook, stirring, for 3 to 4 minutes, until nan operation smells fragrant and nan ail has mislaid its earthy edge. Tip successful nan tomatoes, play pinch brackish and bring to a simmer. Turn down nan power to debased and time off to blip distant for 20 minutes. The ragu will reduce, thicken and deepen successful colour, while nan oils divided and emergence to nan apical of nan pan.

Use nan backmost of a spoon to create 4 small pockets successful nan sauce, past ace an ovum into each. Sprinkle nan apical of each ovum pinch a small salt, past screen nan cookware pinch a lid. Cook for 2 to 3 minutes complete a debased heat, until nan whites are group and nan yolks conscionable warm.

Take disconnected nan heat, decorativeness pinch chopped pickled peppers, parsley, a blob of yoghurt and a drizzle of oil, and service pinch citrus wedges.

• These recipes are edited extracts from How I Cook: A Chef’s Guide to Really Good Home Cooking, by Ben Lippett, published by Harper NonFiction astatine £26. To bid a transcript for £23.40, sojourn guardianbookshop.com