Ramadan recipe: Noura’s baked eggs with tomato

Is there anything more attractive than a runny egg? I think not. Nothing pleases the tastebuds more than a soft runny yolk with warm chunky tomato sauce topped with basil and feta cheese. This is an extremely easy (and speedy of course!) recipe that will get your omega-3s in and sustain you. I love how versatile eggs are. 

Ingredients

For one ramekin:

1 egg

6 generous tablespoons of your favourite tomato sauce(s) — I mixed 2 kinds together: One with sweet diced pepper and another with basil and spicy herbs.

Optional: Chopped olives. I was at Wafi Gourmet and they sell ridiculously delicious olives marinated in thyme, olive oil and pomegranate bits.

1 tablespoon low fat feta cheese or goat cheese.

Fresh ground pepper and salt

Fresh basil leaves for garnishing at the end 

Instructions

Preheat oven to 180°C /350°F.

Pour the tomato sauce into your ramekin as the base with the olives, if using.

Crumble your feta cheese over the sauce.

Crack an egg carefully into each ramekin.

Sprinkle lightly with the feta cheese, ground pepper and salt.

Bake for 5-7 minutes or until the white is set but the yolk is still soft and runny. (If you don’t like runny yolk, bake it a few minutes longer.)

Once ready, sprinkle fresh basil on the top.

Serve with warm toast to sop up the runny yolk!

Noura Al Imam is the founder of Yogalates Bliss in Dubai, a yoga and pilates certified teacher, outdoor enthusiast, foodie fanatic, travel addict and an entrepreneur at heart. Visit www.yogalatesblissindubai.com