Wash and halve the cherry tomatoes. Heat the olive oil in a small pan and add the cherry tomatoes with a good pinch of sea salt. Cook until they break down and the juices reduce and thicken a little.
In the meantime, cut two generous diagonal slices from the ciabatta. Toast the slices then rub with the peeled garlic clove and sprinkle with a little olive oil.
While the tomatoes are reducing, poach the eggs in a small saucepan.
When the eggs are cooked, begin to assemble the dish. Start by putting a piece of toast on each plate. Follow with a slice of prosciutto on each piece of toast then divide the tomatoes between the two plates and place on top of the ham.
Finally, top with the poached eggs, grated Parmesan and finely shredded basil.
Season with black pepper to taste and a drizzle of olive oil then serve.
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