Sort-of shakshuka

I wanted a very lazy one-pot lunch option that used up tomatoes and chorizo. Ta dah.

You'll need:

Vine tomatoes, enough to fill both your cupped hands
Red pepper, about a quarter, sliced
Garlic, sliced (ideally, although we'd run out, so I used 1/4 teaspoon granules instead)
Smoked paprika, about 1/4 teaspoon
Olive oil, about a tablespoon
Chorizo, about 7-8 slices
1 egg
Chives, chopped

Method:

Start heating your oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes in half, and put those and the pepper in the bottom of a small roasting or pie tin. Sprinkle over the garlic and paprika. Pour over the oil, then stir well, so everything is covered. Because I don't like waiting, I put this in the oven while it was still heating up. So, don't leave it hanging around in there for too long.

After 20 minutes, remove the tin from the oven - the tomatoes should be squidgy and browning at the edges by now.

Make a well in the centre of the tomatoes, and crack your egg directly in. Put the chorizo slices on the tomato, around the egg. Put it back in the oven - you could cover with foil, but I put a pan lid over it rather than waste the foil.

Cook until the egg is how you like it - about 5-6 mins for me, for a slightly soft-centred egg.

Scatter with the chives.

Effort to taste ratio (both out of 10):
4:7

Verdict:

One-tin cooking = less washing up, and feels healthy. (Tho I don't like heating up the oven for just one dish for me.) Needed some crusty bread, but the high street was a step too far today.