Quick veggie baked eggs

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Heat olive oil in a large pan and fry shallots until softened.
2. Add sweet paprika and stir through potatoes. Fry, stirring, for 10 minutes, adding a splash of water if they stick. Pour over a jar of tomato and chilli sauce and the chilli roasted tomatoes and bring to a simmer.
3. Stir through spinach leaves to wilt, and spoon between 2 x 350ml ovenproof dishes. Crack the egg into the centre of each dish and pop into the oven for 12 minutes.
4. Meanwhile, heat a splash of olive oil in a pan and fry the breadcrumbs until crisp. Stir through the parsley. When the baked eggs are ready, scatter with the breadcrumbs to serve.