Preheat oven to 220C/425F/Gas 7 and spray 4 compartments of a non-stick muffin pan with cooking spray.

Place the pork mince, paprika, and thyme in a bowl and mix to combine. Season with salt and pepper.

Divide the mixture into 4 portions and roll into balls.

Place each ball onto a sheet of plastic wrap and press down to form a thin, 12cm/5" disc.

Peel the meat from the plastic wrap and press into the prepared muffin pan to form the cups so that the rim is around 2cm/1" higher than the pan. Discard the plastic wrap.

Place in the oven and bake for 10 minutes.

Remove from the oven and use paper towels to carefully remove any liquid that has formed at the bottom of the cups.

Crack an egg into each pork cup and add sliced tomatoes.

Return to the oven for 10-12 minutes or until the eggs have set and the pork cups have browned.

Sprinkle with chopped onion and season to taste if required.

Serve warm with lettuce, cucumber, and tomato.

Or cover and chill in the refrigerator for up to 2 days.