Cherry Tomato Poached Eggs

1. Heat a pan over medium high heat and add your olive oil.
2. Add your tomatoes and begin to cook without stirring. As the tomatoes begin to burst gently shake the pan to move them around.
3. Using a spoon or spatula gently press down on the tomatoes to help them release the juice and creat a jammy sauce.
4. Sprinkle with salt and gently lay your basil leaves down. Crack your eggs into the pan over the basil.
5. Cover with a lid and slightly lower the heat. Let cook until the whites are just set, about 2 to 3 minutes.
6. Remove from heat and serve over toasted sourdough bread.