Gammon, egg and oven chips
It's hard to beat gammon, egg and chips for a classic British dinner. This has double the egg for hungry appetites. A few peas wouldn't go amiss either.
Preheat the oven to 200C/180C Fan/Gas 6.
Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened.
Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place.
Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set.
Transfer the gammon, eggs and tomato to a serving plate and top with the eggs.