Method

Make the pesto:
Blend garlic, basil, pine nuts, oil and about 2 tbsp water until smooth.
Stir in the Parmesan. (Use a food processor or hand-blender.)

Toast & cook:
Toast the bread and place on plates.
Heat the pesto in a frying pan over medium heat for ~30 seconds, stirring.
Fry eggs & tomatoes:
Push pesto to one side of the pan.
Crack in the eggs on one side; add tomatoes to the other.
Fry until eggs reach your desired doneness.

Assemble toast:
Transfer each egg onto one slice of toast.
Add spinach to the pan with the tomatoes. Increase heat to high and cook until spinach wilts and tomatoes soften.