Heat the oven to 200C (180C fan), gas 6, or 200C in an air fryer and place the baby plum tomatoes in a baking dish, drizzle with 1 tsp olive oil and sprinkle with seasoning to taste. Shake the dish to coat the tomatoes, then roast for 12 to 15 minutes in the oven, or about 8 in the air fryer, until they start to soften.

While the tomatoes are roasting, wilt the spinach in a large pan, covering the pan to keep the heat in, or use the microwave. When wilted, squeeze out excess moisture, lightly season to taste.

Stir 2 tbsp of pesto through the roasted tomatoes, then fold in the wilted spinach. Make 4 small wells in the mixture, crack an egg into each well. Season with salt and pepper and sprinkle grated Italian cheese evenly over the top.

When using an air fryer, lower the temperature to 160°C to prevent the whites of your eggs from cooking too quickly before the center sets. If using a normal oven, keep the temperature at 200°C at least for 10-12 minutes or until the egg whites are set but the yolks are still runny.

Slice the ciabatta rolls into thick pieces and toast them while the eggs bake. Rub the toasted sides with the halved garlic clove, and brush with the remaining 2 tsp of olive oil. Thin the remaining pesto with a splash of water, then drizzle over the eggs before serving, with the garlic toasts alongside.