Preheat the oven to 180°C. 

Pull apart the strands of kataifi shredded duogh to make them fluffly.

Melt the butter and brush a 12 muffin pan with it.

Divide the kataifi shredded dough into the cups and pour the rest of the butter on top.

Bake for 10-14 minutes (so that the kataifi doesn't get soaked when you add the tomato sauce).

Add the finely cut ham, the finely cut peppers and finally, the grated Gouda cheese into the baked kataifi nests.

Mix the tomato sauce or the tomato purée with the heavy cream, the egg, salt and pepper and pour over the muffins (you will need about 2 tbsp per muffin). 

Bake for 30 minutes or until the nests are golden brown.

Remove from the oven, let them cool a little and remove from the pan carefully.