Diary of a Dying Nation (@DiaryofaDyingNation)

Turmeric Coconut Curry Baked Eggs *By simply adding a lid creates a steamy environment to cook the top of the eggs, delivering a gently cooked, perfectly poached egg with a tender white and a warm, runny yolk. The intense, dry heat of the oven is much more aggressive than steam, and has a tendency to dry everything out and overcook the yolk. I’ve given you two sauces as a jumping-off point, but get creative. One is a super-simple turmeric coconut curry, while the merguez ragu is a riff on eggs in purgatory, or, to the likes of you and me, eggs baked in spicy tomato sauce.* Olive oil 1 onion, peeled and finely chopped Fine sea salt 2 garlic cloves, peeled and finely chopped 10g fresh ginger, peeled and finely chopped 1 tbsp ground turmeric ½ tbsp cumin seeds 6-8 curry leaves 200ml coconut milk 400g tin chickpeas A few basil leaves, plus extra to serve 4 eggs 2 green finger chillies, finely sliced, to serve Set a 25cm heavy cast-iron pot or frying pan on a medium-high heat. Add a shot of olive oil, toss in the onion and a pinch of salt, and cook for five to six minutes, until the onion is starting to crisp and caramelise. Add the garlic, ginger, turmeric, cumin seeds and curry leaves, leave to 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, then turn down to a simmer and leave it to tick over for 30-35 minutes, until thickened and deep yellow in colour. Season with salt, then stir in the basil leaves. Use the back of a spoon to create four little pockets in the sauce, then crack an egg into each. Sprinkle the top of each egg with a little salt, then cover the pan with a lid and cook on a low heat for two to three minutes, until the whites are set and the yolks just warm. Take off the heat, finish with a few extra basil leaves and thinly sliced finger chillies, and serve. #Eggs #TurmericCoconutCurryBakedEggs https://www.theguardian.com/food/2025/nov/06/baked-eggs-recipes-turmeric-coconut-curry-merguez-ragu-ben-lippett