Tomato & Chickpea Baked Eggs

Ingredients

• 3 eggs
• 3 large tomatoes, chopped
• a third of a tin of chickpeas, drained
• half an onion, chopped
• half a pepper, diced
• 1 tsp paprika
• 1 tsp rapeseed oil
• 2 slices wholemeal bread

Method

1. 1Fry the onion and pepper in the oil for 5 minutes, add the paprika.
2. 2Add the tomatoes and chickpeas and simmer for 10 minutes until thick.
3. 3Make 3 wells, crack in the eggs, cover and cook for 4 minutes.
4. 4Serve with the toast.

Around £1.74 per serving at supermarket own-brand prices (estimate).