While oven preheats, clean the asparagus and cut off and remove the fibrous part of the stem. Clean tomatoes.
On a baking sheet, layer asparagus and tomatoes, toss with olive oil and salt and pepper
Bake for about 5 minutes. Move the vegetables around to ensure they are cooking evenly.
Crack the eggs gently onto the baking sheet amongst the asparagus and place back in oven for another 5 minutes or until baked to your desired firmness.
