1.Preheat oven to 180°C.
2.Place the tomatoes, cut side up, on an oven tray. Drizzle with oil and season to taste. Sprinkle with basil. Arrange the prosciutto on an oven tray lined with baking paper.
3.Bake tomatoes for 10-15 minutes or until they begin to collapse. Place the prosciutto in the oven 5 minutes before the end of cooking time.
4.Meanwhile, slip cracked eggs, 2 at a time, into a frying pan of gently simmering water with a splash of vinegar (this helps the egg to set). Continue simmering, occasionally splashing the hot water over the eggs for 2-3 minutes, or until cooked to your liking.
5.Serve the tomatoes and prosciutto with poached eggs, toasted ciabatta, baby spinach and basil leaves.
Roma tomatoes are ideal for roasting and baking because of their firm flesh and minimal seeds.Note