Preheat the oven to 220°C. Combine the egg, sausage meat, paprika (if using) and seasoning in a large mixing bowl using your hands. Cover and chill until needed.
Parboil the eggs in a large saucepan of boiling water for 6 minutes. Drain and refresh in iced water until cold. Carefully peel and set to one side.
Add the breadcrumbs to the sausage mixture and mix well. Cover the eggs with the sausage mixture and shape into Scotch eggs. Arrange on a lined baking tray and bake for 10-12 minutes until the sausage meat is cooked.
Meanwhile, crush the tomatoes in a mixing bowl using a potato masher, then stir in the olive oil and seasoning. Remove the Scotch eggs when ready and cut in half. Arrange on serving plates and serve with the tomato sauce.
Haven't got time to make this from scratch?
Try our ready made version - Tesco Bitesize Mini Savoury Eggs.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.