baked eggs in thick tomato sauce with basil & feta cheese

November 6, 2013

A staple in Egypt, Tunisia, Algeria, Morocco, Libya….this Middle Eastern delicious dish is a very simple to create and is a refreshing change to your usual scrambled – benedict – omelet….you name it. The egg is poached in a bed of thick rich tomato sauce and baked in the oven with tangy feta cheese and basil leaves. Your house will smell heavenly, your tastebuds will thank you for a healthy omega-3 breakfast. Or lunch. Or dinner. Yes, it is very versatile and addictive!



For one ramekin:
  • 1 egg
  • 6 generous tablespoon of your favorite tomato sauce(s) – I mixed 2 kinds together. One with sweet diced pepper and another with basil & spicy herbs.
  • Optional: Chopped olives.
  • 1 Tablespoon low fat feta cheese
  • Fresh ground pepper and salt
  • Fresh basil leaves for garnishing at the end


  1. Pour the tomato sauce into your ramekin as the base with the olives.
  2. Crumble your feta cheese over the sauce.
  3. Crack an egg carefully into each ramekin.
  4. Sprinkle lightly with the feta cheese, ground pepper and salt.
  5. Bake at 350 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 till the yolk is set.)
  6. Once ready, sprinkle fresh basil on the top.
  7. Serve with warm toast to sop up the runny yolk!