Preheat oven to 200˚C. Arrange tomatoes on a baking tray, drizzle with
1 tbsp olive oil and season to taste, then roast for 20 minutes. Cut the pastry into four equal-sized strips, and use these to line four small ovenproof bowls. Bake the pastry for 5-10 minutes. Remove from the oven, divide the roasted tomatoes and chorizo slices between the four pastry cups, and drizzle with the remaining olive oil. Break an egg into each cup and season to taste. Bake for 5-10 minutes until the egg has set, and serve warm with fresh basil leaves on top.
The pastry cases can be baked ahead of time and popped into the oven later with the filling. For a lighter option, use phyllo pastry – brush each sheet with melted butter to bake before filling.
Recipe by Hannah Lewry for iMagazine. Download the iPhone app here for more recipes and lifestyle content.