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Line a plate with a couple of pieces of kitchen roll, and sit it near the hob.
Heat the oil in a heavy-based wok or frying pan: you can test whether it's hot enough by dropping in one of the cubes of bread; if it makes the oil sizzle, you're ready to go.
Carefully tumble the cubes of bread into the hot oil and fry — stirring as needed to get them crisp on all sides — for a bare minute, or until you have gorgeously golden to golden-brown croutons.
Transfer them to the paper-lined plate, then discard most of the oil, leaving about 2 tablespoonfuls in the wok.
Turn the heat down, then add the shallot, sprinkle with salt and cook, stirring frequently, for around 5 minutes until softened and slightly caramelised around the edges, then stir in the minced garlic.
Now turn the heat up, then add the tomatoes and cook, stirring, until the pulpy interior has collapsed a little and the skins have softened.
Add the Worcestershire sauce, grind in some pepper, generously, sprinkle in about half of the chopped chives and give a quick stir, before returning the crisp, cooked cubes of bread to the pan.
Toss everything together in a sprightly fashion, then divide between two waiting plates.
Sprinkle with the rest of the chives, and dive in.