Preheat oven to 425 degrees f.

Toss asparagus and tomatoes with oil in a shallow, rimmed baking sheet just large enough to hold vegetables in a single layer, without overlapping.

Roast veggies for about 10 minutes, until asparagus is just crisp-tender and tomatoes have wilted.

Very gently crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, and yolks are to your liking; about 5-7 minutes.

Season with sea salt and fresh ground pepper and enjoy.