Perfect for lazy weekends at home…

If you’re staying safe indoors and you want to try your hand at creating something amazing in the kitchen, consider taking a crack at these delicious breakfast dishes.

From iconic Dubai breakfasts to Maldivian delights, these four breakfast recipes are perfect for the weekend.

Ratatouille with sunny-side-up eggs by Burj Al Arab

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Here’s what you’ll need:

  • 4 eggs
  • 3 small eggplants
  • 1 onion
  • 40 cherry tomatoes
  • 3 small zucchinis
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 cloves of garlic
  • 4 soup spoons of olive oil
  • Thyme or basil
  • Parsley for garnish
  • Salt and black pepper


  • Wash all the vegetables.
  • Peel the onion and chop into small cubes.
  • Chop the cherry tomatoes, eggplant, zucchini and bell peppers into small pieces.
  • Peel garlic cloves and cut into fine slices.
  • Roughly chop the parsley.
  • Heat a pan on medium heat and add one spoon of olive oil.
  • Add the onion and season with salt and pepper. Let it soften and colour. Stir occasionally.
  • Put a separate pan on medium heat and add one spoon of oil. Sauté the zucchini, bell pepper, eggplant and garlic, season with salt and pepper.
  • When the vegetables soften, move the sautéed vegetables on top of the onion, add the tomatoes and a few leaves of thyme/basil, continue to simmer for another 20 minutes.
  • Fry the eggs for 3 minutes (or to your liking), sunny side up, then season with salt and pepper.
  • Divide the ratatouille among 4 plates, top with an egg and sprinkle with finely chopped parsley. 

Acai Berry Vegan Bowl by Vida Hotels and Resorts

Here’s what you’ll need:

  • 150g frozen acai berry paste
  • 100g blueberries, raspberries or strawberries
  • 2 ripe bananas
  • 50ml agave syrup
  • 30g fresh coconut flakes
  • 50g oats


  • Freeze berries and ripe banana overnight.
  • Blend together the berries, acai paste, frozen banana and agave syrup.
  • Garnish with coconut, oats and berries.
  • Serve chilled.

Strawberry & Milk Oats by Marks and Spencer

Serves 4

Here’s what you’ll need:

  • 1 punnet M&S strawberries
  • 400ml M&S Plant Kitchen almond milk
  • 2 tbsp M&S roasted almond butter
  • 1 tbsp M&S Scottish Heather honey
  • 160g jumbo porridge oats
  • 60g flaked almonds, toasted


  • Dice half the strawberries and combine with the almond milk, almond butter, honey and oats. (To make this dish vegan, the honey can be substituted with maple syrup.)
  • Set aside in the fridge, ideally overnight (it will be ready in a few hours, too).
  • When you’re ready to serve, stir well and add a little more milk if it feels too dry.
  • Slice the remaining strawberries and serve in bowls topped with berries, flaked almonds and a little extra almond butter.

Folhi from Soneva Fushi in the Maldives

Here’s what you’ll need:

  • 380ml Condensed Milk
  • 6 eggs
  • 1 tsp vanilla extract


  • Beat all ingredients together.
  • Heat a pan on medium heat.
  • Pour enough batter to cover the bottom of the pan and cook on low heat for approximately 2 minutes.
  • Roll the crèpe and serve. Repeat with remaining batter.