Tomato and Egg Bake

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Simple, cheap, tasty and filling:

Serves 2

2 x 400g tins of whole plum tomatoes
1 x teaspoon (5g) olive oil
Salt
Pepper
4 x eggs (large)

Optional: Chorizo or similar spicy/piquant sausage
Optional: Your preference of granary, wholemeal or seeded bread, toasted.
Optional: Worcestershire Sauce

Put the tomatoes, olive oil, salt and pepper into a square baking dish or tin.
Bake in the oven at around 180-200 degrees celsius for about 40 minutes until they start to reduce and go slightly sticky.
If using the chorizo, cut into chunks or thick slices and stir into the tomatoes. Bake for a further 10 minutes.
Remove from oven, make 4 depressions in the tomatoes and crack the eggs into them, taking care not to break the yolks.
Return to oven for approximately 5-10 minutes until the eggs are cooked to your preference. I like them wobbly.
Remove from oven and serve on crispy toast. Add a splash of Worcestershire Sauce if desired.

It goes without saying you must control yourself with the chorizo and bread otherwise the calories will dramatically rise. To reduce calories, you could omit the olive oil (saves 20 calories per serving), especially if using chorizo. You could also use smaller eggs than specified here.

Calories without chorizo, per serving: 355
With 30g chorizo per serving: 487

Cost: around 1.75 GB Pounds/ 2.60 USD per serving