Prep & Toast (3 minutes): Season the ground beef with a pinch of black pepper. Halve the cherry tomatoes and dice the onion. Slice the ciabatta in half and toast it in a preheated oven at 180°C (350°F) for about 3 minutes, or until the surface is crisp. (No oven? Toast it in a dry skillet over low heat).

Sauté & Simmer (5 minutes): Heat the oil in a medium skillet over medium heat. Add the diced onion and sauté for about 1 minute until fragrant. Increase the heat to medium-high, add the beef, and break it apart with a spatula. Cook for 1-2 minutes until it's no longer pink. Add the halved tomatoes, tomato sauce, and another pinch of black pepper. Cook for another 2 minutes, stirring, until the tomatoes soften and release their juices.

Cook the Eggs (1 minute): Push the beef and tomato mixture to create two small wells. Crack an egg into each well. Immediately cover the skillet with a lid and reduce the heat to low. Cook for 30-60 seconds, or until the egg whites are set but the yolks are still runny (or cook longer for set yolks). Use your spatula to divide the mixture into two portions.

Assemble (1 minute): Place the toasted ciabatta halves on plates. Carefully slide one portion of the tomato-beef mixture along with its egg onto each ciabatta half. Garnish immediately with a sprinkle of chopped parsley and grated cheese. Serve right away.