Heat 2 tbsp of vegetable oil in a small skillet and sauté the onions, garlic, herbs, and bay leaf on medium to low heat until translucent and fragrant.

Add the sliced cherry tomatoes and season with salt and pepper. Sauté the tomatoes with the herbs for 5 minutes, or until the tomatoes begin to soften.

Add the vinegar and water to the skillet and season with salt and pepper. Chop and mush the tomatoes with the vinegar and water using a spatula and stir well. Allow the mixture to simmer for another 5 minutes.

Crack open two eggs into the mixture and top with 2 tbsp of parmesan and pepper to taste. Cover the skillet with a lid and allow the mixture to cook until the tops of the eggs turn completely white.