1. Heat the oil in a pot. Add the onions, red pepper and chillies and fry until golden brown. Then add the garlic and cook for 1 minute.
2. Add the tomatoes and simmer on medium heat for 10 minutes.
3. Add the Glenryck Pilchards in Six Gun Seasoned Sauce and simmer for 3 minutes.
4. Take a sheet of phyllo pastry and place on a working surface.
5. Brush with some melted butter and place another sheet of pastry on top.
6. Cut into squares. Taking 2 squares, place the one on top of the other and press into the muffin pan.
7. Spoon 2 tbsp of mixture into the pastry.
8. Whisk the eggs and cream together and top each cup with 1 tbsp of egg mixture.
9. Bake at 180°C for 30 minutes.