Put the olive oil, cherry tomatoes, garlic and rosemary in a small pan. Season with salt and let it simmer on very low heat for about 10-15 minutes, until the tomatoes begin to soften.
Fill a small pan by two thirds with water. Add a pinch of salt and a tsp of vinegar and bring to simmer. Gently poach the eggs for 3-5 minutes.
To serve, ladle half of the confit tomatoes onto two deep plates, season with freshly ground pepper and add an egg on top.
Serve with a slice of crusty bread (not included in the calorie count)