Baked eggs in tomatoes

Ingredients

• 400 g can chopped plum tomatoes
• 2 tbsp tomato ketchup
• 1 tbsp tomato purée
• 1 dash Worcestershire sauce, or to taste
• 4 eggs
• 4 wholemeal English muffins, halved

1. Preheat the oven to 200C/180C fan/gas 6.

2. Mix the tomatoes, ketchup, tomato purée and Worcestershire sauce together in a small ovenproof dish. Make four hollows in the tomatoes and crack an egg into each. Season well.

3. Bake for 10-15 minutes until the eggs have just set. Meanwhile, toast the muffins.

4. Spoon the baked eggs and tomatoes onto the toasted muffins and serve immediately.