Cut the tomatoes in halves and place them in a colander. Place the colander on top of a bowl and season with salt, toss to coat. Set aside at room temperature and allow to drain, tossing occasionally. Drain for a minimum of 15 minutes.

Finely dice the shallot and garlic. Place in a bowl with the vinegar and the drained tomato juice. Whisk to combine. Keep the drained tomatoes to one side.

Combine croutons (if you have old bread, toast and chop in small cubes to make croutons), tomatoes, and balsamic vinegar in a bowl.

To the bowl add roughly chopped basil leaves and combine well. Leave to rest for 30 minutes before serving, tossing occasionally until dressing is absorbed by the bread. this is your Panzanella.

Meanwhile, heat a non-stick frying pan and fry eggs.

Once Panzanella and eggs are ready serve and enjoy!