* 2 sheets frozen ready-rolled puff pastry, partially thawed
* 6 thin slices pancetta
* 2 medium tomatoes, deseeded, chopped
* 3 eggs, whisked
* 1 Tbsp finely chopped parsley, to serve
Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin.
Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly. Spoon tomato into cases and pour over eggs.
Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.