Preheat the oven to 200°C (fan 180°C), gas 6, or set the air fryer to 200°C. Place the baby plum tomatoes in a baking dish, drizzle with 1 tsp of olive oil, and season as desired. Shake the dish to ensure the tomatoes are coated, then roast for 12-15 minutes in the oven, or approximately 8 minutes in the air fryer, until they begin to soften.

While the tomatoes roast, wilt the spinach in a large pan, covering it to retain heat, or use the microwave. Once wilted, press out any excess moisture and season lightly to taste.

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

If using an air fryer, reduce the temperature to 160°C to avoid overcooking the eggs before the whites are fully set. For a regular oven, maintain the temperature at 200°C. Bake for 10-12 minutes, or until the egg whites are firm but the yolks remain runny.

While the eggs bake, slice the ciabatta rolls into thick pieces and toast them. 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 small splash of water, then drizzle over the eggs just before serving, accompanied by the garlic toasts.